Updated Nov 24, 2014Chatelaine
- Preheat oven to 450F. Line a large baking sheet with parchment. Arrange fish on parchment and sprinkle with salt. Season with pepper. Top each fillet with lemon slices.
- Roast in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 20 min.
- Stir mayo with sour cream and dill in a small bowl. Serve with fish and Taters & tomaters.
Side dish: Taters & tomaters
“This was a different way of cooking fish for me. Almost my whole dinner was prepared in one pan – I like that!”
NutritionCalories 151, Protein 23 g, Carbohydrates 2 g, Fat 6 g, Sodium 390 mg.
Roasted Fish Fillets with Dill
Pair it with: An fragrant white.
This traditional Italian white has aromatics of wildflowers, citrus, peach and sage that work perfectly with the fish. The unique almond-like character on the palate comes from the region’s chalky soil. Our pick: Ruffino Orvieto Classico, Italy, $14.