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Best Baked Fish

  • Writer: Chef
    Chef
  • Oct 27, 2020
  • 2 min read

Updated: Dec 4, 2021

Baked with dill, lemon, pepper and butter.


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This is a staple in my home. I cook it once a week. It can be used with any type of fish.



Forget crispy skin salmon. Try this.


You can have it with any side dish you like, even rice. I like mine with crispy chat potatoes and some baby spinach.


Ingredients


Makes 1 Serve


1 Piece of Salmon

2 Sprigs of Dill

1 Teaspoon of Cracked Pepper

1 Splash of Lemon Juice

50 Grams of Soft Butter

2 Handfuls of Spinach

8 Chat Potatoes

Tin Foil



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Heat the butter until slightly melted. You can leave it out for a while or put it in the microwave for 10 seconds.

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With a brush or a butter knife, coat the foil. You want enough butter to cover your fish.


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Put a sprig of dill on the butter.


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Place the fish on top of the dill, skin side down.


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Add another sprig of dill on top. Add some cracked pepper and a splash of lemon juice.


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Fold over one side of the foil. The salmon should be just off centre. Make sure the fish is completely covered with butter on the foil.


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Roll the salmon so the foil covers it


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It should look like the picture.


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Tuck in both sides. Put it in the oven on 180 degrees Celsius for 20-30 minutes.


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Meanwhile, add the chat potatoes in a pot (without peeling) and add water.


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Boil the chat potatoes until soft.


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Drain potatoes


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If the want crispy potatoes, fry them. Both deep frying and shallow frying should work out well.


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While the potatoes are fried in a pan, add the leftover butter in a pan. Heat it up.

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Add in the baby spinach. Sprinkle salt and pepper to taste.


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Cook it until they are wilted. This will take about 2 minutes.


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Place the baby spinach in the middle of a plate.


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Place the chat potatoes in a small bowl or cup to shape them into a mound. Place them on your plate on top of the baby spinach.


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Finally, add the salmon on top of the potatoes and drizzle the juice over the top. Dig in and enjoy!


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