Dilly Fish

Sudie's Note:

A very tasty recipe for fish and a way for me to use all the dill in my garden. This is from a non-cooking friend, who found this recipe for a potluck dinner she attended. She got raves for this and I begged for the recipe.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 -6 fish fillets (sole, flounder or other white fish)
• 3 cups fresh dill , packed
• 1 cup white wine
• 2⁄3; cup lemon juice
• 4 tablespoons unsalted butter

Directions:

1. Preheat oven to 375.
2. Place dill in the bottom of a large baking pan, reserving one sprig for each fillet.
3. Place fillets over dill.
4. Put sprig of dill on each fillet.
5. Mix lemon juice and wine.
6. Pour over fish.
7. Cut butter into bits, sprinking all over fillets.
8. Cover and bake for 25 minutes.
9. Uncover and bake for another 10-15 minutes.
10. Place fillets on warmed serving platter.
11. Cook sauce down until slightly thickened, pour over fish and serve.

Reviews

[MoonCookie]

DILLY_IOUS !!! This fish recipe is superb, and it's a snap to make. I used a good Savignon Blanc wine with fresh haddock. WOW !! Everyone raved about. This dish is easy, elegant, and tasty. If you can buy fresh fish, do so. Fish deteriorates rapidly. Julee Russo ( The Silver Palate)recommends putting fish mmediately on ice in the fridge. I bought my fish fresh from the boat on a Wed. and wrapped it tightly , and tossed it in the freezer. The next evening, I put the frozen fish in the frige to thaw overnite. Friday evening when I took the fish out to prepare, I washed the remaining ice crystals from the fillets. The flesh was just as nice as the fresh fish I originally bought on Wednesday. There was no ammonia smell or taste. Thank you, Sudie, for a recipe that I will use over and over.

[Mirj]

This is a really simple dish that is very impressive taste-wise. I have made two batches of this recipe in one week already. The first time I didn't change a thing, using halibut for the fish. The second time I made it I adapted the recipe for Somersizing, substituting fish broth for the white wine. I also made it that time with Nile perch, a local fish. The dill together with the lemon juice gives the fish a fantastic flavor. I'd like to try it with salmon fillet next, give it a Scandinavian slant. Thanks for a great recipe, Sudie!