Prep. time: 15 minutes
Cooking time: Under 15 minutes

An original recipe from the Sydney Fish Market / Seafood School

1. Make the mayonnaise in a bowl by whisking the olive oil very gradually into the egg yolk until the desired consistency is obtained; you could also use a blender; add the lemon juice to whiten the mayonnaise then blend in the dill and season to taste; refrigerate;
2. in a saucepan, bring the water to a boil; add the fish fillets, ensuring they are covered with water;
3. cook for 5 minutes; drain; serve warm or cold with the mayonnaise.