Michigan's Whitefish Dinner
Don't let the mayo atop this whitefish scare you off. It cooks up brilliantly and creates a golden, flavorful topping. Use this method on just about any flakey white fish. Serve with corn on the cob, new potatoes with dill, green beans, and good bread. A dessert of blueberry cobbler would be just fine too.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 whitefish filets
- 1 lemon, halved
- salt and pepper
- 1/3 cup Hellman’s (or homemade…) mayonnaise
- Paprika
Instructions
- 1
Heat the oven to 400°F. Arrange the racks with one in the middle of the oven, and one near the broiler.
- 2
Clean the fish by very swiftly rinsing it under cold water, then patting it dry gently and thoroughly with a paper towel.
- 3
Line a heavy sheet pan with foil and place the filets on the foil lengthwise.Squeeze the lemon over the filets evenly. Season with salt and pepper. Stir the mayonnaise in a small bowl until smooth. Using the back of a spoon, spread the mayo over the fish (it will be slippery against the wet surface of the fish; keep spreading. It won’t be perfectly even). Dust the fish with paprika.
- 4
Bake the fish for 10 minutes. Turn the broiler on and move the pan to the top rack. Broil until golden and bubbly, 1-2 minutes longer. Cut each filet into thirds and serve immediately.