Prep 10 mins
Cook 20 mins
An old recipe I have in my fish collection that's simple, fast and tasty. I've also used this with Walleye and Bass fillets.
- 1 lb haddock
- 3 tablespoons mayonnaise
- 1 teaspoon dry mustard
- 1⁄2 cup onion, chopped
- 1 dash cayenne
- 1⁄8 teaspoon dill weed
- Preheat oven to 400°.
- Place fish in lightly greased shallow baking dish.
- Stir mayonnaise, mustard, onion, cayenne and dill weed in a small bowl until blended.
- Spread mixture on the fish.
- Bake at 400°F for approx 20 minutes or until fish flakes easy with a fork.
This recipe produces a lovely moist, flavorful piece of fish - It is definately a "do again". I used Chilean Sea Bass, mixed the mayo etc in the am, let the flavors blend, Spread it on the fish just before popping it in the oven. It came out golden with the onion bits accentuating the color. Great flavor, not sharp but mellow. Clear easy instructions Thanks Chuck for a winner
Overall we liked this recipe. I didn't have any dill and I used shallots instead of onions. I also added a little parmesan cheese and some bread crumbs on top. My husband LOVED it...I'm funny with onions....the shallots were still a tad crunchy and overwhelming for me. I think I will make this again and maybe just use onion juice instead of chopped onions next time.
Very easy and very tasty! I used mahi mahi instead of haddock, and used dried onions instead of fresh. It probably would have been better with the fresh onions (but that's my error, no fault of the recipe). Next time I'll also add a heftier dash of cayenne. Great recipe for a busy mom - I'll definitely make it again!