1 (16 oz.) pkg. frozen piked fillets, thawed
salt and pepper
1 egg white
1/4 tsp. dill seed
1/2 tsp. salt
1/4 c. mayonnaise
1/4 tsp. orange juice

Heat oven to 425°F. Place fillets in greased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. Season with salt and pepper. Beat egg white and 1/8 teaspoon salt until stiff, but not dry. Fold in remaining ingredients; spoon onto fish.

Bake, uncovered, 12 to 15 minutes or until fish flakes easily with fork and topping is puffed and brown.