Golden-Topped Fish Fillets
photo by Sageca
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Topping
- 1 egg white, largest size
- 118.29 ml mayonnaise, thick (125 ml)
- 118.29 ml cheddar cheese, grated, nice quality
- 9.85 ml mustard, any type
-
The fish
- 907.18 g fish fillets, fresh (enough for 4 portions, 1 kg)
- 4.92 ml salt
- 19.71 ml flour (20 ml)
- 2.46 ml dried dill (or use 1 tblsp fresh, or any other herb)
- 59.16 ml butter (very soft or melted, 60 ml)
- 14.79 ml lemon juice
directions
- Before you start cooking the fish, mix the topping.
- Whisk the egg white until stiff.
- Mix the mayonnaise, cheese and mustard, and fold in the stiffly whisked egg white.
-
To cook the fish, use any one of two methods:
- Lightly flour the fish fillets, and fry in a skillet in oil over high heat for a couple of minutes per side -- rather underdone than overdone, as it will keep on cooking with this method.
- OR sprinkle lemon juice over the fillets, and brush 1 tablespoon butter over each one.
- Dust the fish fillets with a mixture of salt, flour and chopped herbs.
- Grill in your oven under the grilling element until top of fillets turn white: only a few minutes. Turn carefully, give it another minute, and remove. Do not overcook, which is death to fish!
- Remove dish from oven, spread the topping over the fish fillets, then put back under a (hot) oven grill, and grill until golden brown. This happens very quickly, so keep watching it!
- This makes 4 servings, with buttered baby potatoes, a bright vegetable, salad, and chilled wine!
- **If the fish sounds too much for 4 people, keep in mind that fish and all seafood shrink in cooking.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).