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Finnish Baked Fish with Dill Cream Sauce
A simple yet elegant Finnish dish featuring a flaky baked white fish (such as cod or perch) enveloped in a creamy dill sauce. This recipe highlights fresh flavors and is perfect for a weeknight meal or a special occasion.
ð§ ææ
- 600 g White fish fillets(e.g., cod, perch, or pike-perch, skinless)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Butter
- 1 medium Leek(white and light green parts only, thinly sliced)
- 2 cloves Garlic(minced)
- 200 ml Heavy cream
- 100 ml Fish stock or water
- 3 tbsp Fresh dill(chopped, plus more for garnish)
- 1 tbsp Lemon juice
ðšâð³ äœãæ¹
- 1
Preheat your oven to 175°C (350°F). Pat the fish fillets dry with paper towels and season them evenly with salt and pepper.
- 2
Melt the butter in an oven-safe skillet or a saucepan over medium heat. Add the thinly sliced leek and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Pour in the heavy cream and fish stock (or water). Bring to a gentle simmer, stirring occasionally. Stir in most of the chopped fresh dill and the lemon juice.
- 4
Arrange the seasoned fish fillets in the skillet on top of the leek and cream mixture. Ensure the fish is partially submerged in the sauce.
- 5
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 6
Garnish with additional fresh dill before serving. This dish pairs wonderfully with boiled potatoes or a simple green salad.
ð¡ ããã®ã³ã
- âUse a good quality white fish for the best flavor.
- âDon't overcook the fish; it should remain moist and flaky.
- âAdjust the amount of lemon juice and dill to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of white pepper to the cream sauce for a subtle kick.
- Incorporate a tablespoon of Dijon mustard into the sauce for added depth.
- Use salmon fillets instead of white fish for a richer flavor.