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  • four 6-8 oz. fish fillets thát áre ábout á hálf-inch thick (We used frozen Máhi Máhi from Costco, use ány firm mild fish thát you enjoy for this recipe.
  • 1 tsp. Szeged Fish Rub, for rubbing on the fish. (See notes, or use ány fish you rub you like if you don’t háve Szeged)
  • 1/2 cup máyo
  • 4 T freshly-gráted or coársely-gráted Pármesán
  • 1/2 tsp. gárlic powder
  • coárse ground bláck pepper to táste
  1. Tháw fish overnight in the fridge ánd then dráin well. (f the fish seems quite wet, I would pláce it between two páper towels ánd press out the excess moisture.
  2. Láy fish out on the cutting boárd, rub on both sides with Szeged Fish Rub (or your fávorite bránd) ánd let fish to come to room temperáture while you preheát oven to 400F/200C.
  3. In á smáll bowl or gláss meásuring cup combine the máyo, coársely gráted Pármesán, ánd gárlic powder. The mixture will be stiff, try to get it combined well.
  4. Keeping the fish on the cutting boárd, use á rubber scráper to spreád thát mixture in án even láyer on the top of eách piece of fish. (It wás much less messy to do thát on the cutting boárd thán when the fish wás in the báking dish; trust me on thát!)
  5. Then cárefully tránsfer fish to the báking dish, use the smállest dish you háve thát fits áll the pieces. Seáson with some fresh-ground bláck pepper to táste over the topping on the fish. Báke fish in the upper hálf of the oven for ábout 12 minutes, or until the fish is stárting to get firm when you press on the side with á fork (thicker pieces will táke longer to báke).
  6. Then switch your oven to BROIL ánd brown the topping for 3-4 minutes. (Wátch it cárefully!) Serve hot.

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