Quick, easy and pretty much idiot proof recipe. I don't think you can over-cook the fish this way. The mayo keeps it moist.
You may not want to do this with your chrome fresh coho jack or straight from the salt sockeye, or if you're a purist because the mayo and spices pretty much add a lot of flavor. However, it works great for fish that's not in prime shape and even better for fish that is.
Pre-heat oven to 375 degrees F
- Get a cookie sheet, pan, whatever you have that can go in the oven, layer of parchment paper is best, but tinfoil is fine, on top to soak in and contain some of the oil off the mayo
- Fillet of salmon, steelhead, trout you caught at Rice Lake
-Sprinkle fillet liberally with COARSE ground black pepper, a bit of sea salt, dried basil (this is what I usually always use).... or/plus whatever you think may work well, like lemon pepper, Mrs Dash, onion soup mix etc
-Slather a thick layer of mayonnaise (I use Hellmans full fat, real mayo) on fillet, covering it completely. Once again sprinkle whatever spices you used in the above step on top of the mayo.
Place in preheated oven and bake for 7 - 8 minutes depending on how thick your fillet is. You can broil for a minute on low to brown the top if you want.
Goes great with pasta (I like broad egg noodles drained and tossed in heated olive oil and garlic).