Baked Whitefish With Dill And Tomato Cucumber Relish Recipe
Servings: 1
Ingredients
- Vegetable oil
- 1 x Whitefish, cut into 2 fillets, fatty portions trimmedalong center and flap edges (4 to 4 1/2-lb.)
- 3 c. Coarsely minced fresh dill, (about six 1/2-oz pkgs.)
- 1 med Onion, coarsely minced
- 1 tsp Coarse kosher salt
- 1/4 tsp Grnd pepper
- 6 Tbsp. White vinegar
- 4 c. Diced peeled seeded cucumber, (about 4)
- 2 lb Plum tomatoes, (about 12 large), seeded, minced
- 1/2 c. Minced fresh dill
- 1/4 c. White vinegar
- 4 tsp Coarse kosher salt Fresh dill sprigs
Directions
- 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 mix firmly over. Pour vinegar proportionately over. Cover and refrigerateovernight, basting occasionally with juices.
- Position rack in center of oven and preheat to 375F. Uncover fish and bake till just cooked through, about 25 min. Let stand at room temperature 30 min. Cover and refrigerateat least 2 hrs and up to 2 days.
- For Relish:Combine first 5 ingredients in medium bowl. Let stand 3 hrs, 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.
- Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1511g | |
| Calories 276 | |
| Calories from Fat 22 | 8% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11699mg | 487% |
| Potassium 2883mg | 82% |
| Total Carbs 53.02g | 14% |
| Dietary Fiber 14.8g | 49% |
| Sugars 31.87g | 21% |
| Protein 11.34g | 18% |
