Served with asparagus, this dish was super easy and fast. Again my measurements are fairly inexact, but making fish this way is fairly forgiving. People horrified by mayonnaise in general can go suck a carrot stick.

thick cut halibut fillet, about 4 servings
1 tbsp butter
2 cloves of very finely minced or pressed garlic, sauteed with 1 tsp of water if you want to get fancy
3 generous tbsp Kewpie mayo, nothing else will do
1.5 tsp soy sauce
pinch white pepper

Preheat oven to 400 degrees. Rinse and dry the fish. Salt on both sides. Soften butter in microwave. Prepare garlic and mix well with warm butter. Add mayo and soy sauce. Make sure the fish isn't still fridge cold and spread over the top of the fillet. Bake for about 5-6 minutes and then broil until just browned and bubbly on top.

Variety!

1. Using a fresh salmon filet, omit the pepper and add a tablespoon or two of tobiko. Stir in  a tsp of white miso and a splash of Siracha (if you like it spicy) to the mayo sauce before spreading. Bake as before. Just like Dynamite.

2. With thick slices of cod, omit soy and pepper. Instead, add some capers or olives to aoli, and top with halved grape tomatoes. Garnish with fresh chiffonade of basil and a splash of lemon.