Puffed Baked Whitefish

Recipe By Brynie Greisman

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

Ingredients (9)

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

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

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Gefen Dill Weed
2 tablespoons diced onion
2 egg whites

Preheat oven to 425 degrees Fahrenheit.
Place fish in a greased 9x13-inch (23x33-cm) baking dish (glass is preferred) and sprinkle with pepper.
Beat egg whites with salt until stiff peaks form.
Fold in mayonnaise, dill, and onion.
Spoon over fish and spread evenly.
Bake uncovered for 10–20 minutes or until topping is puffed and fish flakes easily with a fork.
Add garnishes, if desired.

Note:

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.

Photography: Daniel Lailah

Styling: Amit Farber

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