Serves 6

• 1 ½ kg kabeljou – cob, filleted and skinned
• Seasoned salt
• Flour
• ¼ cup lemon & herb basting sauce – I use Ina Paarman’s you could use a similar one or a salad dressing would also work

Topping
• ½ cup sour cream or mayonnaise
• 2 tablespoons grated lemon rind
• 2 tablespoons lemon juice
• ½ cup crumbled feta cheese
• 2 teaspoons mustard powder
• 2 large eggs, separated

Season the fish and firm in the fridge for an hour or more. Dip fish in flour and brush with lemon and herb basting sauce. Place into a rectangular, ovenproof dish making sure it fits snuggly. Mix the egg yolks and rest of the topping ingredients together.

Beat the egg whites until the soft peak stage adding a dash of lemon juice. Fold the whites into the sour cream mixture and spoon over the fish. Bake at 200oC for 25 – 30 minutes until puffed and golden brown.