Baked Whitefish with Dill and Tomato-Cucumber Relish Recipe

Name: Baked Whitefish with Dill and Tomato-Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; Fresh dill sprigs

Servings: persons

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
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
Fresh dill sprigs

1
Line heavy baking sheet with foil; brush with oil.
2
Arrange fish skin side down on foil.
3
Finely chop dill and onion in processor.
4
Sprinkle each fillet with half of salt and pepper.
5
Press dill mixture firmly over.
6
Pour vinegar evenly over.
7
Cover and chill overnight, basting occasionally with juices.
8
Position rack in center of oven and preheat to 375F.
9
Uncover fish and bake until just cooked through, about 25 minutes.
10
Let stand at room temperature 30 minutes.
11
Cover and chill at least 2 hours and up to 2 days.
12
Combine first 5 ingredients in medium bowl.
13
Let stand 3 hours, stirring occasionally.
14
Season with pepper.
15
Scrape most of dill off fish.
16
Cut crosswise into 12 portions; trim neatly.
17
Slide spatula under each, separating from skin.
18
Arrange fish on plates.
19
Drain relish and spoon over.
20
Garnish with dill sprigs.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Baked Whitefish with Dill and Tomato-Cucumber Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Whitefish with Dill and Tomato-Cucumber Relish

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