Use any of your favorite whitefish for this easy dinner idea. I have made it with sole and halibut with great results. The coconut adds nice flavor and texture, but if you’re not a coconut fan, you can leave it out.
- Cook & Prep: 35 m
- Serving: 6
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Combine mayonnaise and lemon juice in a bowl and mix well.
Smear a baking sheet with a very thin layer of oil.
Place the bread crumbs, kosher salt, and coconut, if using, in another bowl and mix.
Rinse each piece of fish and pat dry with paper towel.
Dredge each fish piece first in the mayonnaise mixture and then in the bread crumb mixture.
Place on the baking sheet, and bake (see note).
Baking time for this dish will vary according to the thickness of the fish. I baked the sole for approximately eight minutes and then flipped it over for another eight minutes. For thicker fillets, increase time accordingly. Serve warm or at room temperature. Best served the day it’s made.
Photography: Lisa Monahan
Styling: Chanie Nayman