Active Time

　　10 min

　　Total Time

　　20 min

　　Mild fillets get zing from a coating of wasabi mayonnaise.

　　

Ingredients

Makes 4 servings

　　

For fish

4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)

　　1/2 teaspoon salt

　　1 1/2 teaspoons wasabi paste (from a tube)

　　1/2 cup mayonnaise

　　1 to 1 1/4 cups panko (Japanese bread crumbs)

　　

For slaw

1/4 cup distilled white vinegar

　　1 teaspoon sugar

　　1/2 teaspoon dry mustard

　　3/4 teaspoon salt

　　1 seedless cucumber (usually plastic-wrapped)

　　8 oz shredded red cabbage (4 cups; from a 10-oz package)

　　Accompaniment: pickled ginger (sushi ginger)

　　

Prepare fish:

Step 1

Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.

　　

Step 2

Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.

　　

Step 3

Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.

　　

Make slaw while fish bakes:

Step 4

Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.