Foil-Wrapped Fish Fillets with Dill
This sauce would go well with more strongly flavored fish, such as salmon. Serve the fish with sliced tomato and lemon wedges.
Serves 4
Preparation time: 5–10 minutes
Cooking time: 15–20 minutes
1½ teaspoons salt
4 (5-ounce) fish fillets
¾ cup plain yogurt
1½ teaspoons granulated sugar
1½ teaspoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons fresh dill
⅛ teaspoon black pepper
Preheat the oven to 375°F. Rub the salt over the fish to season.
In a small bowl, stir together the yogurt, sugar, mustard, lemon juice, dill, and pepper.
Cut four sheets of foil, each at least 12″ square. Place each fish fillet in the middle of a sheet of foil. Lightly brush each fillet with a small portion of the yogurt mixture. Fold the foil over the fish, crimping the edges to seal.
Bake at 375°F for 15 to 20 minutes, until the fish is cooked through and flakes easily (be careful not to overcook)
While the fish is baking, heat the remainder of the sauce on low heat. Keep warm while the fish is cooking. Serve the fish with the heated sauce.
Storing Fresh Fish
Since fish is highly perishable, it's important to place it in cold storage as soon as you arrive home from the store. Remove the fish from its packaging and rinse under cold water. Rewrap the fish loosely in plastic wrap or wax paper. Store the fish in the coldest part of the refrigerator and use within two days.
