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I also broil it with olive oil, lemon and herbs, a little sea salt and black pepper.
I like the look of this recipe, too, and suspect it would be good with other white fish, too (catfish, tilapia, maybe flounder?). But WHY the mayonnaise? It just adds calories. Do you think it can just be left out?
I like the look of this recipe, too, and suspect it would be good with other white fish, too (catfish, tilapia, maybe flounder?). But WHY the mayonnaise? It just adds calories. Do you think it can just be left out?
I missed that in the recipe (the rest of it sounds fantastic). I never use mayonnaise on ANYTHING so I will just leave it out OR use fat-free OR substitute a bit of mustard, which I love.
I like the look of this recipe, too, and suspect it would be good with other white fish, too (catfish, tilapia, maybe flounder?). But WHY the mayonnaise? It just adds calories. Do you think it can just be left out?
It works on other white fish - all that you mention, plus cod.
That's a good question - actually two good questions.
The OP asked for "relatively healthy", and I almost hesitated before I posted this, because of the mayo. Relative to deep fried fish, it's pretty healthy.
Could it be left out? Another good question, and I haven't tried because I really like it the way it is.
My guess is, the mayo in the oven, makes it crispier, and seals in the flavor. It looks kind of fried when it's done. It's moist and crunchy. There are other recipes for "oven baked" foods that seem deep fried that employ mayonnaise. My mother used to do that with eggplant slices. Like the fish, they were bubbly and crunchy.
It makes a nice "lighter" dinner, with roasted new potatoes, (you can use malt vinegar for a "fish and chips" taste", and a light coleslaw. Carolina coleslaw, or one made with reduced fat mayo.
I agree it isn't diet food, but it's really good, and relatively healthy.
PS - if you try it without the mayo, let me know how it works. As for myself, I'm not messing with perfection. In fact, I think I know what's for dinner tonight.
I like the look of this recipe, too, and suspect it would be good with other white fish, too (catfish, tilapia, maybe flounder?). But WHY the mayonnaise? It just adds calories. Do you think it can just be left out?
The fat in the mayo is necessary to the crisping of the crumbs. You shouldn’t leave it out, and don’t use fat free. The calories will be negligible and you won’t taste the mayo.
I do essentially the same thing to make eggplant Parmesan, so there’s no frying. Spread the slices with mayo, cover in Italian crumbs and bake until tender.
The fat in the mayo is necessary to the crisping of the crumbs. You shouldn’t leave it out, and don’t use fat free. The calories will be negligible and you won’t taste the mayo.
I do essentially the same thing to make eggplant Parmesan, so there’s no frying. Spread the slices with mayo, cover in Italian crumbs and bake until tender.
Can I use low fat mayo? That's what I've got in the house (having temporarily given up my beloved Kewpie mayo.)
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