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Recipe by Brynie Greisman

Puffed Baked Whitefish

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Puffed Baked Whitefish
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Egg
30 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Pescatarian - Paleo

A flavored mayonnaise topping is a quick way to add gusto to simple whitefish fillets.

Ingredients

Main ingredients

  • 6 pieces whitefish fillets (approximately 2.2 pounds or 1 kilogram), such as tilapia or sole

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon salt, or to taste

  • 1 cup Gefen Mayonnaise (or homemade), light is fine

  • 1/4-1/2 teaspoon Gefen Dill Weed or other dried dill

  • 2 tablespoons diced onion

  • 2 egg whites

Garnish

  • 1 lemon, sliced (optional)

  • fresh dill (optional)

Directions

Prepare Fish

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Place fish in a greased 9×13-inch (23×33-cm) baking dish (glass is preferred) and sprinkle with pepper.

3.

Beat egg whites with salt until stiff peaks form.

4.

Fold in mayonnaise, dill, and onion.

5.

Spoon over fish and spread evenly.

6.

Bake uncovered for 10–20 minutes or until topping is puffed and fish flakes easily with a fork.

7.

Add garnishes, if desired.

Notes:

If you prefer a thinner coating for your fish, use just 1 egg white, 1/4 cup mayo, 1/4 tsp dried dill, and one tablespoon diced onion.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Recipe tags

baked Best of Family Table dairy free dill fish gluten free kosher for passover light mayo mayonnaise Meatless Mondays non-dairy onions pareve parve Pesach protein quick quick-and-easy simple simple suppers super easy white fish whitefish
Puffed Baked Whitefish

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