Yellowtail Fillets cheese-puff topping

Yellowtail Fillets cheese-puff topping

Ingredients

• Cake flour, for dusting
• Salt and pepper
• 5ml (1 tsp) paprika
• 4 yellowtail cutlets, about 200g each
• 30ml (2 tbsp) butter, melted
• Juice of 1 small lemon

Topping

• 125ml ( cup) mayonnaise
• 125ml ( cup) mature cheddar cheese, grated
• 5ml (1 tsp) Dijon mustard
• 1 extra-large egg white

Method

Season the flour with salt, pepper and paprika and roll the fish in this mixture.

Place the fish in an ovenproof dish and pour over the melted butter and lemon juice. Preheat the oven grill and cook the fish on one side until just browning. Turn and grill for a few minutes on the other side.

For the topping, combine the mayonnaise, cheese and mustard. Gently fold in the egg white. Spoon this mixture over the fish and grill on a lower shelf until puffed up and golden brown. Serve hot with new potatoes. Serves 4