Oven-Baked Fish with Caesar Topping
We adapted the classic ingredients of a Caesar salad dressing to make a savory topping for oven-baked fish. Made with a mayonnaise base, the topping helps to keep the fish moist and juicy. It's a nice choice for mild, white fish fillets like sole, flounder and tilapia. Serve with a tossed salad and our Summer Garden Orzo.
- 1 lb mild white fish fillets (e.g. tilapia, flounder, sole)
- Freshly ground black pepper
- 1/4 cup mayonnaise
- Juice and zest of 1/2 lemon
- 4 anchovy fillets, rinsed and very finely chopped (see notes)
- 1 clove garlic, very finely chopped
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon-style mustard
- 1/3 cup freshly grated parmesan cheese
Preheat the oven to 425°F and spray a shallow baking pan with nonstick spray. Season both sides of the fish with salt and freshly ground black pepper and arrange it in a single layer on the baking pan.
In a small bowl, combine the mayonnaise, lemon juice and zest, anchovies, garlic, Worcestershire and mustard. Add a pinch of black pepper. Whisk until the mixture is light and fluffy. Fold in the parmesan cheese.
Top each piece of fish with a dollop of the mayonnaise mixture and spread evenly over the entire fillet.
Bake for 8 to 9 minutes, or until the fish is opaque throughout.
Makes 4 servings
Anchovy paste is a convenient and practical option when you only need a small amount of anchovy flavor in a recipe. Substitute 1 teaspoon of paste for 4 fillets. It is a tad saltier than the rinsed fillets, so adjust your seasonings accordingly.
As far as brands go, we like both Giovanni's and Crown Prince. One or the other should be available at your local supermarket. Check the aisle with the canned tuna.