Dill… you either love it or you hate it. I used to hate it. So I resolved to try some new dishes and use this interesting little herb. After all, I did plant some in my garden this year. When the delicate little sprouts started popping through the ground, I wondered what I would do with them. Here’s my first recipe using my fresh dill. Now that I’ve made this, I know it will feature a lot in my dishes. Dill is yummy!
Here’s what I added to the fish:
- Lemon juice and soy sauce (around the bottom and sides – this takes away a bit of the fishy taste in frozen fish.)
- Mayonnaise (spread on top of the fish)
- Dill – one good handful (sprinkled on top)
- 2 medium zucchini
Then, I pulled the sides up and folded it into a packet, sealing everything inside. Make sure you seal it well so that the steam can’t escape. If not, you will be just baking, not steaming. This keeps in a lot of the moisture. Pop it in the oven on 400 degrees F. I did mine along with this delicious roasted balsamic cauliflower. But put it in at the end; the fish only takes 8-10 minutes per inch of thickness. Mine was a pretty thick piece, and took about 20 minutes.
Here’s how I made the cauliflower:
- Cut/tear cauliflower into bite-size pieces.
- Toss in a little EVOO.
- Lay out on a cookie sheet, lined with parchment. (Easy clean up!)
- Sprinkle with herbs of choice (I use rosemary) and very lightly salt. I use Celtic Sea Salt for flavoring, and table salt for baking – don’t forget, we still need some iodine in our diets; sea salts are iodine-free.
- Sprinkle with a little balsamic vinegar.
- Bake at 400 degrees F for about 40 minutes, turning once or twice.
TaDaaa! You have a heart-healthy, deliciously moist, and flaky fish dish that your whole family will love. My 4- and 1-year-old loved it and chowed down.