Here is one of my favorite recipes I fix to impress my guest and keep them begging for more. The secret… Well not after I reveal the recipe here; is easy sneezy, looks so fancy and best of all, taste out of this world.
I have made this recipe with salmon and it’s just as good if not better, but since my hubby prefers white fish, I prepare it both ways. The key to this recipe is seasoning the fish and mayonnaise well with salt and pepper. It brings out the flavor of the fish. 
Tip: Do not over bake the fish. Fish takes 12 to 14 minutes to cook.
Tip: Serve over steamed rice or mashed potatoes.
Tip: Refrigerate remaining Mayo in a tight container. It will stay fresh for 4 to 5 days.
Ingredients:
• 4 to 6 cod or salmon fillets
• Kosher salt/ freshly ground black pepper
• a few dashes of sweet paprika
Ingredients for Basic Olive Oil Mayonnaise
• 2 whole eggs, at room temperature
• 1 to 1 1/4 cup olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• freshly ground black pepper, to taste
Mayonnaise Instructions:
Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.
Instructions:
Preheat oven to 425F. Line a shallow roasting pan with parchment paper. Rinse the fish with cold water and dry thoroughly with paper towels; place in roasting pan. Season with salt and pepper.
Spread the mayonnaise completely over the fish. Optional: Sprinkle Parmesan cheese over the mayo. Add a few dashes of sweet paprika.
Roast for 12-14 minutes (depending on thickness of the fish. Remove from oven; transfer to a platter and serve (for salmon; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!
