Preheat oven to 425° F.
Place foil on a large cookie sheet.
Lightly spray foil with vegetable oil.
Rinse fish and pat dry.
Arrange fish pieces skin side down on prepared foil.
In a small bowl, combine mayonnaise, mustard, parsley and hot pepper sauce.
In another small bowl, beat egg white until stiff but not dry.
Fold in mayonnaise mixture.
Lightly spread meringue mixture on top and sides of fish fillets.
Bake 12 to 15 minutes, or until fish flakes and meringue is golden brown.
Do not overcook.