How to cook Baked Fish with Cream Cheese and Mayo Topping
- 1 whole fish fillet (about 1 pound) - I used a fillet of labahita (surgeonfish)
- Salt and pepper, to taste
- 4 tablespoons butter
- 1 cup mixed frozen vegetables (peas and carrots; peas, carrots and corn; or peas and corn), thawed
- 1/4 cup (about 2 ounces) cream cheese, softened to room temperature
- 2 tablespoons mayonnaise
- 1 teaspoon finely grated garlic
- Preheat the oven to 425°F (220°C). (If you’re using a turbo broiler, there is no need to preheat.)
- Sprinkle the fish with salt and pepper.
- In a bowl, whisk together the mayo, cream cheese and garlic. If the cream cheese has been sufficiently softened, the mixture should be smooth.
- Melt half of the butter in a frying pan. Pan fry the fish on both sides just long enough for it to change color. You want it half cooked only at this stage because you’re still going to bake it. If you cook it through in the frying pan, the fish will overcook during baking and turn dry.
- So, half cook the fish then transfer to a baking dish.
- Turn off the heat. Add the rest of the butter and swirl. Add the vegetables and stir to coat each piece with butter.
- Scatter the vegetables around the fish in the baking pan.
- Spread the cream cheese and mayo mixture evenly on top of the fish. Bake for 12 minutes or until light brown spots form on the topping.
- Remove the baking dish from the oven. Let the fish rest for at least 5 minutes before cutting and serving to allow the topping to firm up a little.
The Baked Fish with Cream Cheese and Mayo Topping
recipe easy to cook and so good!
This recipe for Baked Fish with Cream Cheese and Mayo Topping serves/makes: 3 servings
The Baked Fish with Cream Cheese and Mayo Topping recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Baked