Slow-Roasted Fish With Mustard and Dill Recipe

Name: Slow-Roasted Fish With Mustard and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 1 2-inch piece fresh ginger, peeled and chopped; 2 tablespoons minced fresh dill; 3/4 teaspoon brown mustard seeds; Salt and ground black pepper; 1 2-pound porgy, black sea bass, ocean perch or similar fish, gutted and scaled; 2 tablespoons extra-virgin olive oil; 1 shallot, chopped; 1/2 cup dry white wine; 1 tablespoon Dijon mustard; 2 tablespoons creme fraiche

Servings: persons

1 lemon
1 2-inch piece fresh ginger, peeled and chopped
2 tablespoons minced fresh dill
3/4 teaspoon brown mustard seeds
Salt and ground black pepper
1 2-pound porgy, black sea bass, ocean perch or similar fish, gutted and scaled
2 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons creme fraiche

1
Heat oven to 200 degrees.
2
Cut lemon in half, juice half and set aside.
3
Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds.
4
Season with salt and pepper.
5
Rub outside of fish with 1 tablespoon oil.
6
Fill cavity with ginger, lemon and dill mixture.
7
Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish.
8
Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly.
9
Place package, crimped side down, on a baking sheet.
10
Roast for 1 hour.
11
Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and saute on low until shallot is translucent.
12
Add remaining mustard seeds.
13
Stir in reserved lemon juice and the wine.
14
Cook on low 2 to 3 minutes, until slightly reduced.
15
Stir in mustard and creme fraiche and cook another few minutes until sauce has thickened a bit.
16
Season with salt and pepper and remove from heat.
17
When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up.
18
Remove top sheet of parchment.
19
Use a spatula to lift off top layer of fish; place on a serving dish.
20
Lift out bones.
21
Place bottom layer of fish on dish.
22
Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lemon, 1 2-inch piece fresh ginger, peeled and chopped, 2 tablespoons minced fresh dill, 3/4 teaspoon brown mustard seeds, and more.

Yes, Slow-Roasted Fish With Mustard and Dill 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.

That's it — enjoy your meal!

Slow-Roasted Fish With Mustard and Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions