Scrod Under Horseradish Meringue

1. 1

   Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.

2. 2

   Preheat the oven to 425 degrees.

3. 3

   Coat a baking dish, large enough to hold the fillets in one layer, with the butter.

4. 4

   In a bowl combine the yogurt, horseradish and salt.

5. 5

   Beat the egg whites until they form soft peaks, add the sugar and continue to beat until they form stiff peaks.

6. 6

   Carefully fold in the seasoned yogurt.

7. 7

   Lay the fillets in the baking dish and cover each with a quarter of the meringue.

8. 8

   Bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.

9. 9

   Remove the fillets to individual plates and sprinkle with the dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.