Name: Baked Whitefish with Dill and Tomato-Cucumber Relish
Yield: 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

Skip to main content

Recipe notes

Back to top