Baked Whitefish Name: Amanda Rhoads Base: Fort Bragg Recipe: 8-(6 ounce) Skinless White Fish Fillets (Cod or Haddock work the best) 1/2 cup - Flour 3 1/2-4 cups - Mayonnaise Lemon Pepper Seasoning Dried Parsley Flakes Water Preheat oven to 350°F. Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fish. Place in baking pan large enough to hold in a single layer. Sprinkle with lemon pepper and parsley. Carefully pour water around fish to 1/8 inch depth, without wetting the toppings. Bake approximately 20 minutes or until fish flakes when tested with fork and top is light golden brown.