Scrod Under Horseradish Meringue

• 1/2 cup yogurt
• 1 tablespoon unsalted butter
• 1/2 cup freshly grated horseradish
• 1/2 teaspoon salt
• 6 egg whites
• 1 teaspoon sugar
• 4 scrod fillets, 6 to 8 ounces each
• 1/4 cup chopped fresh dill

1. Put the yogurt in a strainer lined with cheesecloth and set aside for 3 hours to drain.
2. Preheat the oven to 425 degrees.
3. Coat a baking dish, large enough to hold the fillets in one layer, with the butter.
4. In a bowl combine the yogurt, horseradish and salt.
5. Beat the egg whites until they form soft peaks, add the sugar and continue to beat until they form stiff peaks.
6. Carefully fold in the seasoned yogurt.
7. Lay the fillets in the baking dish and cover each with a quarter of the meringue.
8. Bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
9. Remove the fillets to individual plates and sprinkle with the dill.

yogurt, unsalted butter, freshly grated horseradish, salt, egg whites, sugar, scrod, dill

Taken from cooking.nytimes.com/recipes/4451 (may not work)