Golden-Topped Fish Fillets

Recipe by Zurie
READY IN: 17mins


  • Topping
  • 1
    egg white, largest size
  • 12
    cup mayonnaise, thick (125 ml)
  • 12
    cup cheddar cheese, grated, nice quality
  • 2
    teaspoons mustard, any type
  • The fish
  • 2
    lbs fish fillets, fresh (enough for 4 portions, 1 kg)
  • 1
    teaspoon salt
  • 4
    teaspoons flour (20 ml)
  • 12
    teaspoon dried dill (or use 1 tblsp fresh, or any other herb)
  • 4
    tablespoons butter (very soft or melted, 60 ml)
  • 1
    tablespoon lemon juice


  • Before you start cooking the fish, mix the topping.
  • Whisk the egg white until stiff.
  • Mix the mayonnaise, cheese and mustard, and fold in the stiffly whisked egg white.
  • To cook the fish, use any one of two methods:
  • Lightly flour the fish fillets, and fry in a skillet in oil over high heat for a couple of minutes per side -- rather underdone than overdone, as it will keep on cooking with this method.
  • OR sprinkle lemon juice over the fillets, and brush 1 tablespoon butter over each one.
  • Dust the fish fillets with a mixture of salt, flour and chopped herbs.
  • Grill in your oven under the grilling element until top of fillets turn white: only a few minutes. Turn carefully, give it another minute, and remove. Do not overcook, which is death to fish!
  • Remove dish from oven, spread the topping over the fish fillets, then put back under a (hot) oven grill, and grill until golden brown. This happens very quickly, so keep watching it!
  • This makes 4 servings, with buttered baby potatoes, a bright vegetable, salad, and chilled wine!
  • **If the fish sounds too much for 4 people, keep in mind that fish and all seafood shrink in cooking.