In my household, we have a bad habit of renaming recipes to a colloquial title that we remember easily, rather than the sometimes fancy title that it was originally called. This is fine in most practices except for when you forget the recipe and need to find it in its original form.
This is one of those cases - my mother has made this recipe for years and I've taken a copy of it from her, but I don't know what it's actually called. We just call it Hugh Carpenter fish, because it's from a recipe book by a chef named Hugh Carpenter, and it's fish.
In any case the book is probably copyrighted so I couldn't share the exact recipe with you anyways. From memory though, you'll need roughly:
Combine everything but the fish in a bowl, then place the fillets skin-side down in a baking dish and coat them with the mixture. Bake in a 300 degree oven for 18 minutes, then broil until the top of the fish starts to yellow/brown a bit and bubble (maybe 3-5 more minutes depending on your oven and how close it is to the broiler).
Done! Depending on the fish, sometimes you have to pick around the bones... it should be so flaky when it's done that it isn't a problem, but you could debone it before you cook if you really want. Note that some fillets end up being a lot thicker than others, and in those cases you'll have to cook it longer to reach the centre. Whitefish is good because it follows the directions well - two full fillets of whitefish usually is about 1.5lbs, and you can cut each in half for 4 servings.
Serve with some kind of veggie!