Combine the mayonnaise with the chives. Fold 1/2 to 3/4 of the beaten egg whites into the mixture to lighten the mayonnaise being careful not to put in too much or the mixture will become loose.

Rinse the fillets in salted water and pat dry. Place them on an elevated rack in a large greased baking dish. Cover the fillets evenly with the mayonnaise mixture; then sprinkle with Parmesan and parsley. Bake in a preheated oven (425) for about 5 minutes or until the topping is puffy. Finish the fillets by broiling until the topping becomes a golden brown.

Garnish with lemon slices and serve with noodles accompanied by crisp fresh leaf spinach cooked in butter and seasoned with a dusting of nutmeg.

(Adapted from a recipe in "Too Busy To Cook", Knapp Press, 1981)

Recipes sent to me from Bill, wight@odc. Net