Marjoram Whitefish Filets

Prep Time
Cook Time
Ready In

"This turns out so moist and tender."

Original recipe yields 2 servings


  • Serving Size: 1 (166.8 g)
  • Calories 493.3
  • Total Fat - 32.9 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 5.7 mg
  • Sodium - 877.1 mg
  • Total Carbohydrate - 16.4 g
  • Dietary Fiber - 8.7 g
  • Sugars - 2.9 g
  • Protein - 33 g
  • Calcium - 141.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 1.6 mg

Step 1

Place the filets on a baking sheet that has been coated with non-stick spray; sprinkle with salt and pepper to taste.

Step 2

Mix together the mayonnaise, marjoram and garlic and spread over the filets.

Step 3

Bake in a 425 degree Fahrenheit oven for 5 minutes.

Step 4

Turn the broiler on and broil for 3 to 4 minutes, until topping starts to brown.

Step 5

Remove from oven and serve.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

I love fish filets coated with Mayo, they stay so moist. This recipe with the garlic and marjoruam is special. I used a basa filet. Will be on the menu soon again 24 Mar 17 Made again and once again I used red snapper (it was so fresh)I just used a light coat of the mayo mixture but it was enough to keep the fish lovely & Moist.

(29 Jun 2013)


Along with chicken I keep a good selection of fish fillets on hand. Tonight it was whitefish. Enjoyed these fillets along with a mixed green salad for supper. So easy, so good. I didn't have the fresh marjoram which had me sub with dried, likely not quite as good as fresh but the flavour was superb. Have to agree the fish was moist and tender, as well as delicious. A great evening meal on an extremly cold Saskatchewan night.

review by:
(31 Jan 2013)