Seasonal Flavors: Baked Fish


I wish there was a word in English to describe the relationship between me and my children’s in-laws. I really enjoy these couples, especially the women, with whom I’ve forged a bond. I call them my “soul sisters” or my “comrades in arms.”   

Donna is the newest and she and I spent some quality time two months ago awaiting the birth of our shared granddaughter. And what is there to do whilst awaiting a baby than to eat? I cooked, then Donna cooked. One night, a casserole dish was placed on the table, and I couldn’t discern what it was.

“Fish,” she said.  “With mayonnaise.”

Her other daughter Jillian, who was also part of the watch team, said that she never orders fish in a restaurant because she enjoys so much more the way her mother makes it.

And yes indeed, it was delicious. And so very simple.

Donna said she got the recipe in the ’80s when she and Jeff were on a fishing trip on Lake Michigan.  She said they always ask the captain how he prepares the fish, and this is where they learned that the secret to moist and perfectly prepared fish was mayonnaise.

Donna served cod with rice and a salad of greens and fruit. I used salmon. Just perfect. 

Baked Fish

  • Fish fillets (½ inch to 1½ inch thick)
  • Mayonnaise
  • Dill
  • Lemon slices
  • Salt
  • Pepper

Preheat the oven to 450°F.

Season the fish with salt and pepper, slather both sides with mayonnaise, and place in a baking dish, skin side down. 

Top with lemon slices and dill.

Bake for 5 to 15 minutes depending on the thickness of the fish, (4 to 6 minutes per half inch of thickness). 


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