Elegant Baked Fish

This is a mayonnaise-topped baked fish with a lot more going on than meets the eye. The spread combines 1 ½ cups of mayo with Creole mustard, hot sauce, Worcestershire, garlic powder, curry powder, and lemon juice, creating a tangy, spiced coating that keeps the fillets incredibly moist as they bake.

That mayo layer does two jobs. It insulates the fish from direct heat so the flesh stays tender, and it browns under the crumbled Ritz cracker topping into a rich, golden crust.

The curry powder is a subtle touch here, not enough to make this taste like an Indian dish, but just enough to add an earthy warmth behind the Creole mustard’s sharp vinegary punch. You’ll notice it in the finish without being able to name it.

Fish is done when it flakes easily with a fork. Don’t overbake past that point or you lose the whole advantage of the mayo coating.

Chef Tips

• This works best with mild white fish fillets: cod, tilapia, haddock, or halibut. Stronger-flavored fish like salmon competes with the spiced mayo.
• Spread the mayo mixture evenly across the fillets, about ¼ inch thick. Too thin and it dries out; too thick and it slides off.
• Crumble the crackers by hand into uneven pieces rather than fine crumbs. The varied texture gives better crunch.

Variations

• Use panko breadcrumbs instead of Ritz crackers for a lighter, crispier crust.
• Add a tablespoon of capers to the mayo mixture for a briny kick.
• Squeeze extra lemon over the fillets right before serving for a fresh brightness.