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Serving: 4

Prep Time50 mins

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

DIRECTIONS

1

Cook the potatoes in plenty of salted boiling water then remove drain and quarter.

2

Preheat the oven to 180°C.

3

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.

4

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.

5

Whisk in the butter a cube at a time until all of the butter is incorporated. Season.

6

Place the fish in a piece of foil and season well. Top with the lemon slices and
cover with foil. Bake for 20 minutes.

7

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

Directions

1

Cook the potatoes in plenty of salted boiling water then remove drain and quarter.

2

Preheat the oven to 180°C.

3

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.

4

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.

5

Whisk in the butter a cube at a time until all of the butter is incorporated. Season.

6

Place the fish in a piece of foil and season well. Top with the lemon slices and
cover with foil. Bake for 20 minutes.

7

Serve the fish with the potatoes topped with the warm dill sauce.

Baked fish served with a warm creamy sauce