A coating of herbed mayonnaise keeps the fish moist while it bakes.

　　

Ingredients

makes 4 servings

　　1 cup milk

　　One 1 1/2-pound halibut, cod, tilapia, or other lean, white fish fillet, 1/2 to 1 inch thick, thawed if frozen

　　1/2 cup mayonnaise

　　1/4 cup chopped fresh dill

　　1 tablespoon Dijon mustard

　　2 teaspoons freshly grated lemon zest

　　1/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground pepper, preferably white

　　3/4 cup cornflakes, crushed

　　

Step 1

In a large zip-top plastic bag, combine the milk and fish; seal and let soak for 20 to 30 minutes.

　　

Step 2

Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.

　　

Step 3

In a small bowl, combine the mayonnaise, dill, mustard, lemon zest, salt, and pepper and mix well.

　　

Step 4

Drain the fish, pat dry with paper towels, and discard the milk. Spread the mayonnaise mixture over the fish and top with the cornflakes. Place the fish on the prepared pan.

　　

Step 5

Place the pan on the top rack in the oven and roast for 12 to 15 minutes or until the fish flakes easily when tested with a fork.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.