Prep 5 mins
Cook 20 mins
This simple fish recipe uses just 3 ingredients for a super quick meal ZWT 3: u.s. and canada (halibut), Japan (wasabi)
- Heat oven to 425. Line a rimmed baking sheet with nonstick foil.
- Arrange fillet pieces on foil.
- Spread top of fish with mayonnaise, then sprinkle with cornflake crumbs.
- Bake 15 minutes or until fish is opaque in center and crumbs have begun to brown.
I had to do a bit of experimentation, as I was not able to get halibut, hake or cod, but rather turbot. Turbot? You say? Yes, I'd not heard of it either, but am always game to try new things. The wasabi mayonnaise was also a no-go, so I improvised a bit, and picked up Inglehoffer wasabi paste, and combined it with the Helmann's Light Mayo I usually use. I used a 4 heaping teaspoons of mayo to around 2 of the wasabi and mixed them together. The combination produced a very agreeable taste that was spicy, yet rich and that I couldn't wait to try on the fish. Turbot to my palate has a light to medium flavor (not a strong one as say salmon does). But it does seem quite well suited to the wasabi mayo and cornflake combination. I kept it in the oven for the 15 minutes, not wanting to go longer as I was told that turbot is thinner than halibut, but I might actually leave the filet in longer. As prepared though, it was a very pleasing texture and taste - the turbot providing a solid but not overbearing foundation for the graininess of the cornflake crumbs, the richness of the mayo rounded out with the spice of the wasabi. Will absolutely make this again (and again). I've always been of the opinion (as I've stated in my other reviews) that a good recipe is one that is simple to execute, but produces a wonderful taste - and this recipe does just that. When I have it again I will make some brown rice and some blanched veggies for a nutritious and tasty meal. Thanks for sharing. Edited to Add: I've updated my rating to 5 stars based on the 2nd time I've made this dish. It's even better this time around with a spicier mayo and a longer cooking time (20 minutes)
This is very good. I used pollock and it was delicious. I combined mayo, wasabi paste and bit of sour cream for the the wasabi mayo. Thank you for posting!