A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.

Makes 4 servings

Quick Kitchen

Ruth Cousineau

1 3/4 lb halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/3 cup mayonnaise

Accompaniment: lemon wedges

Preheat oven to 450°F with rack in middle.

Put fish in an oiled shallow baking dish and sprinkle with ÿ teaspoon each of salt and pepper.

Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.

Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.