Be the first to Marinated in dill and vinegar, whitefish is then baked, cooled, and topped with tomato cucumber relish. Plan ahead to marinate overnight before baking, plus additional chilling time. This is a great meal for hot summer days and may be made up to 2 days in advance.
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
- Fish:
- Vegetable oil
- 1 (4- to 4 1/2-pound) whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
- 3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
- 1 medium onion, coarsely chopped
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 6 Tablespoons white vinegar
- .
- Relish:
- 4 cups diced peeled seeded cucumber (about 4)
- 2 pounds plum tomatoes (about 12 large), seeded, chopped
- 1/2 cup chopped fresh dill
- 1/4 cup white vinegar
- 4 teaspoons coarse kosher salt
- Additional fresh dill sprigs for garnish
Preparation:
For Fish:
Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
Position rack in center of oven and preheat to 375 degrees F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
For Relish:
Combine cucumbers, tomato, dill, vinegar, and salt in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.
Yield: 12 servings
Recipe Source: Bon Appetit 1993, Out of Print
Reprinted with permission.
Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
Position rack in center of oven and preheat to 375 degrees F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
For Relish:
Combine cucumbers, tomato, dill, vinegar, and salt in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.
Yield: 12 servings
Recipe Source: Bon Appetit 1993, Out of Print
Reprinted with permission.
