1kg fresh white flesh fish fillets, skinned
2 cups mayonnaise
1/2 teaspoon dried dill
1/2 teaspoon white pepper
1/8 teaspoon lemon juice
2 cups diced celery (4 stalks)
1 medium-sized red bell pepper, diced (about 2/3 cup)
1/2 cup cocktail sauce


1. Preheat the oven to moderately hot about 200% C
2. Place fish in a 9" x 13" baking dish coated with non-stick vegetable spray
3. Bake 15 to 18 minutes, until it flakes evenly with a fork, set aside to cool
4. Combine mayonnaise, dill, white pepper, celery, red peppers, and lemon juice
5. Mix well. Flake fish into the mayonnaise mixture and mix well
6. Serve with cocktail sauce
1. Place the dip on a 10-inch serving plate
2. Make an indentation in centre that's big enough to hold cocktail sauce
3. Pour sauce into the indentation Cover and chill until ready to serve
4. Serve chilled with crackers


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