4. Brush tops of fish with mayonnaise, then top with the dry coating. You may feel the desire to scrimp on the mayo or feel anxious about how the texture will bake. Don’t and don’t be! The mayo melds with the coating of dry materials and thickens, creating a creamy texture. It barely tastes of mayo. Don’t go overboard with the mayo, but don’t underestimate its role in the success of this dish. If you’re not a fan of mayonnaise, I’ve read that sour cream and/or plain-flavored yogurt are excellent substitutions.
055. Bake for 15-20 minutes or until fish flakes when forked. Serve over the pasta of your choice or with vegetables.