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
- Cut off the stems from the bunch of dills, but do not throw them away.
- Finely chop the top of the dill, sprinkle with salt, mix well.
- Place the dill stalks on the bottom of the oiled pan to serve as a pillow for the fish.
- Place the fillets on the stems, skin side down.
- Top with dill in a thick layer. (There is no need to salt the fish, the dill will give the required amount of salt).
- Cut the lemon into a crescent.
- Place the lemon on top of the dill layer.
- Drizzle lightly with olive oil.
- Place in an oven preheated to 180 degrees for 25 minutes.
- 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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