Baked Fish with Dill and Lemon

BAKED FISH WITH DILL AND LEMON

4 servings

  • 2 tablespoons finely snipped fresh dill weed, or 2 teaspoons dried dill weed, divided
  • 1 tablespoon freshly grated lemon peel
  • Freshly ground black pepper or lemon pepper seasoning to taste
  • 1 to 1½ pound fish fillets (flounder or Orange Roughy orTilapia or other white fish),
  •   fresh or frozen, thawed, cut into 4 (4 to 6-ounce ) serving pieces
  • 1 cup water
  • ½ cup dry vermouth or dry white wine
  • 3 tablespoons lemon juice
  • Salt to taste (optional)
  • Thin lemon slices or wedges and sprigs of fresh dill weed for garnish

In a small bowl, combine half the dill weed, lemon peel, and pepper or lemon pepper; rub mixture into both sides of fish fillets, dividing evenly.  Arrange coated fish fillets in 9 x 9 x 2-inch or 11 x 7 x 2-inch or other shallow baking dish/pan. 

In a 2-cup measure, combine water, vermouth or white wine, lemon juice and remaining dill weed; evenly pour mixture over fish.  Bake, covered, in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes or until fillets are opaque in color and flake easily with a fork.  Do not overbake.  Season fillets with salt to taste, if desired. 

To serve, arrange a fish fillet on each of 4 dinner plates; spoon pan liquid over each, dividing evenly.  Garnish each with thin lemon slices or lemon wedges and a sprig of fresh dill weed.

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