Baked fish fillet with cream cheese and mayo topping
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIn the comment thread of the baked salmon with buttered vegetables entry, I noted two things. First the question as to whether some other fish could be substituted for salmon. Second is Gail’s link to her own version of Conti’s inspired baked salmon. This recipe answers the first question and, at the same time, draws inspiration from Gail’s mayo and cream cheese topping.
I used a fillet of labahita (surgeonfish), about 500 grams, and blended cream cheese with mayo for the topping. Just like the baked salmon with buttered vegetables, a two-step cooking process involved. Nothing complicated though. If anything, this is a simpler and takes only about 15 minutes to cook.
Serves three.
Ingredients:
1 whole fish fillet, about 500 grams
salt
pepper
4 tbsps. of butter
For the siding:
1 c. of mixed frozen vegetables (peas and carrots; peas, carrots and corn; or peas and corn), thawed
For the topping:
1/4 c. (about 60 g.) of cream cheese, softened to room temperature
2 tbsps. of mayonnaise
1 tsp. of finely grated garlic
Preheat the oven to 425oF. If you’re using a turbo broiler, there is no need to preheat.
Sprinkle the fish with salt and pepper.
In a bowl, whisk together the mayo, cream cheese and garlic. If the cream cheese has been sufficiently softened, the mixture should be smooth.
Melt half of the butter in a frying pan. Pan fry the fish on both sides just long enough for it to change color. You want it half cooked only at this stage because you’re still going to bake it. If you cook it through in the frying pan, the fish will overcook during baking and turn dry. So, half cook the fish then transfer to a baking dish.
Turn off the heat. Add the rest of the butter and swirl. Add the vegetables and stir to coat each piece with butter.
Scatter the vegetables around the fish in the baking pan.
Spread the cream cheese and mayo mixture evenly on top of the fish. Bake for 12 minutes or until light brown spots form on the topping.
Remove the baking dish from the oven. Let the fish rest for at least five minutes before cutting and serving to allow the topping to firm up a little.
The baked fish fillet with cream cheese and mayo topping is great by itself but my daughters and I enjoyed it with spaghetti carbonara. Carbonara is Sam’s favorite pasta dish and since she’s only home during weekends, I grant her requests for her favorite dishes.
Tagged: cheese, Christmas & New Year, fish fillet, labahita, mayonnaise, surgeonfish
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that should be very very tasty… cream cheese! will keep that in mind. thank you for sharing!
Thanks for the link Connie! Glad to hear the mayo-cream cheese-garlic combi worked for you. I’ll try labahita rin one of these days… Ang mahal kasi ng salmon eh, and kung malasin pa I get not-so-fresh ones that trigger my asthma and allergies
Mahal nga — in fact, pamatay ang presyo ng salmon. Once a month or so and that’s it. LOL
Wonder if this will work with cream dory (or is that what labahita is?) or river cobbler?
Any firm fleshy fish will do. Even tilapia.
really looks yummy. will prepare this for my mother’s birthday on august 24.
Creme fraiche is also a delicious topping, especially for salmon!
The cream cheese-mayo topping was great! So glad to have found another way of preparing my salmon (aside fr. the usual baking with olive oil or using it in sinigang). My husband was impressed…akala nya mahirap gawin. I also tried your macaroons recipe and he loves it too. I was never really fond of macaroons but after cooking with your recipe, i’m a convert. Have to limit my intake, though, coz I’m pregnant. Glad I found your site…more power!