Baked fish served with a warm creamy sauce
Serving: 4
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Directions
- Cook the potatoes in plenty of salted boiling water then remove drain and quarter.
- Preheat the oven to 180°C.
- Place the potato quarters on a baking tray and drizzle with the oil and season. Bake the potatoes until golden and crisp. It takes about 15 minutes.
- To make the sauce, combine the shallot, garlic, wine and lemon and bring to a boil. Stir in the dill and cook for a minute. Whisk in the mustard and cream and continue to cook for a further minute.
- Whisk in the butter a cube at a time until all of the butter is incorporated. Season.
- Place the fish in a piece of foil and season well. Top with the lemon slices and cover with foil. Bake for 20 minutes.
- Serve the fish with the potatoes topped with the warm dill sauce.
Ingredients
Ingredients for potatoes
- 4 large potatoes
- 45 ml (3 tbsp) olive oil
- Salt and freshly ground black pepper, to taste
Ingredients for dill sauce
- 1 shallot, finely chopped
Ingredients for fish
- 60 ml (¼ cup) dry white wine
- Juice of 1 lemon
- 60 ml (¼ cup) fresh dill, finely chopped
- 10 ml (2 tsp) Dijon mustard
- 125 ml (½ cup) fresh cream
- 45 ml (3 tbsp) butter, cubed
- Salt and freshly ground black pepper, to taste
- 800 g yellow tail, cleaned
- 30 ml (2 tbsp) olive oil
- 2 lemons, sliced