For the longest time, MX had been telling me about this baked mayo on fish recipe that is apparently very good. I pondered over the idea of baked mayo for a while, and figured that I might as well just give it a shot. It sounds really weird to bake eggs and oil (that’s basically what mayo is), but it worked out really well, and even gave a slight crust on the fish too. With the addition of lemon and thyme, it freshened up the creamy-ness of the mayo, making it a very balanced dish.
- 2 pollock fillets (about 6 oz each)
- 4 sprigs thyme
- 2 tablespoons mayonnaise
- 1/2 lemon
- salt and pepper to taste
Add the mayonnaise, juice of the lemon, lemond rind, salt, pepper and thyme leaves in a bowl. Mix to combine.
Sprinkle salt and pepper on both sides of the fillets, and spread the top of each fillet with the mayonnaise mixture.
Bake in the oven at 375F for 18 to 20 minutes, or until the fish is cooked.
Serve and enjoy.