History and Origin of Golden Baked Fish
Golden Baked Fish is a traditional recipe with deep roots in the gastronomy of various coastal regions of Latin America. This dish has become popular for its delicate flavor and the simple technique for preparing the fish, which highlights the freshness of its ingredients. In different Latin American countries, the dish may have different names, although the base and preparation method are very similar. For example, in Mexico and Peru, it is often known as "baked fish with mayonnaise," while in Argentina and Chile it is usually called simply "gratin fish." This recipe stands out not only for its flavor but also for the fluffy and light texture of the topping that covers it.
How to Prepare Golden Baked Fish
To prepare this delicious Golden Baked Fish, you will need fresh ingredients and to follow a few simple steps that guarantee a juicy result with a crispy topping.
Ingredients:
Fish Fillets, Pepper, Egg White, Salt, Mayonnaise, Dill, Onion Juice, Fresh Dill, Lemon Wedge.
Steps to prepare Golden Baked Fish:
Place the fish in a greased 33 cm x 23 cm x 5 cm baking dish.
Sprinkle with pepper.
Beat the egg white with salt if desired until stiff peaks form.
Gently fold in the mayonnaise, dill, and onion juice, pour over the fish.
Bake uncovered at 218 degrees Celsius for 15 to 20 minutes or until the topping is puffed and golden and the fish flakes easily with a fork.
Garnish with dill and lemon if desired.
