Fish Baked under a Dill “Head”

by Editorial Staff

I like to cook a fillet of river fish in this way, I bake fish with dill and lemon slices.

Ingredients

  • Fillet of river fish (silver carp, catfish, etc.) – 2 pieces
  • Lemon – 3 circles
  • Fresh dill – 1/2 bunch
  • Salt – 1 teaspoon
  • Olive oil

Directions

  1. Cut off the stems from the bunch of dills, but do not throw them away.
  2. Finely chop the top of the dill, sprinkle with salt, mix well.
  3. Place the dill stalks on the bottom of the oiled pan to serve as a pillow for the fish.
  4. Place the fillets on the stems, skin side down.
  5. Top with dill in a thick layer. (There is no need to salt the fish, the dill will give the required amount of salt).
  6. Cut the lemon into a crescent.
  7. Place the lemon on top of the dill layer.
  8. Drizzle lightly with olive oil.
  9. Place in an oven preheated to 180 degrees for 25 minutes.
  10. The dill will give the fish the required amount of salt, and leave the excess salt in itself, so you do not need to eat it. I served fish with tartar sauce, it was very tasty!

Enjoy your meal!

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