Ingredients
- 3 fresh lemons
- 1 tablespoon fresh garlic, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 lbs. steelhead or salmon fillet, pin bones out
- 1/3 cup fresh dill, chopped
- Oil for roasting
- Fresh dill sprigs for garnish
- Creamy dill sauce (see below)
Directions
Preheat oven to 375°F.
Slice lemons very thin, discarding ends. Set lemon slices aside.
In a small bowl, combine garlic, olive oil, sea salt, and black pepper. Set aside.
Lightly oil sheet pan and place oiled pan in preheated oven for 5 minutes.
While pan is heating, lay fish fillets out on trays and rub each fillet thoroughly with the oil spice mixture.
Remove hot pan from oven and, working quickly, place each fillet on the oiled pan, skin side down.
Sprinkle each fillet evenly with chopped fresh dill and lay the lemon slices neatly atop the fish.
Return pan to oven and bake for 12–15 minutes, until fillets reach internal temperature of 145°F at thickest part of the fillet.
Serve fish garnished with fresh dill sprigs and a dollop of Creamy Dill Sauce.
Makes 4 servings.
- 3/4 cup sour cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon granulated garlic
- 2½ teaspoon fresh dill, chopped
- 1 teaspoon fresh lemon zest
- 1/2 tsp sea salt
- 1 tablespoon olive oil
Mix all ingredients together until well-incorporated and smooth.
