Baked Whitefish

This baked whitefish uses a technique that sounds odd but works brilliantly: a thick layer of mayonnaise spread over flour-dredged cod fillets creates a self-basting crust that bakes up golden brown and keeps the fish incredibly moist underneath.

The flour coating gives the mayonnaise something to grip onto. Without it, the mayo slides off during baking. Once seasoned with lemon pepper and parsley, the mayo layer browns and firms up in the oven like a savory glaze that seals in all the juices.

Pouring water into the baking pan around the fish creates steam in the oven, adding another layer of moisture protection. This is especially helpful with lean whitefish that can dry out fast.

Kitchen Tips

• Spread the mayonnaise in an even layer across the entire fillet. Thin spots will dry out and thick spots won’t brown evenly.
• Shake off excess flour before applying the mayo. Clumps of flour create a gummy layer between the fish and the coating.
• Check at 20 minutes. Thin fillets cook faster than thick ones, and overcooked cod turns flaky and dry.

Variations

• Herb crust: Mix fresh dill, garlic powder, and a squeeze of lemon juice into the mayonnaise before spreading.
• Panko topped: Press panko breadcrumbs into the mayo layer before baking for an extra-crunchy golden crust.