2 lbs. whitefish fillets
1/8 tsp. pepper
1 egg white
1/2 tsp. salt
1/4 c. light or fat-free mayonnaise
1/2 tsp. onion juice or 1 tsp. grated onion
1/4 tsp. dill weed
Fresh dill and lemon wedges, opt.
Place fish in greased 13-inch x 9-inch baking dish; sprinkle with pepper. Beat egg white with salt until stiff peaks form. Fold in mayonnaise, dill and onion juice; spoon over fish. Bake, uncovered, at 425° for 15-20 minutes or until topping is puffed and fish flakes easily with fork. Garnish with dill and lemon if desired. Eight servings.