White wine baked Redfish with lemon and dill


This week's #fishfriday meal was going to be whatever would catch my eye at the fish counter at John Lewis Foodhall. I often work Friday's at our London clinic just behind the Oxford Street John Lewis so I pop over at lunch or on my way home to get something nice that's not necessarily available at my own local not always so versatile supermarket.

This time I kind of had halibut in mind because I've never cooked it, but then saw these interesting looking Norwegian deep-sea red fish fillets which I have never tried before either. I asked the fish guy what kind of fish it is, like taste and texture-wise and he said it was like bream but fishier and meatier. After establishing how fishy and meaty exactly (not mackerel fishy or monkfish meaty) I asked for three fillets, two for husband and one for me and the fishmonger agreed that it sounded like a good plan.

I decided to gently bake them rather than pan fry. I'm sure they'd be lovely panfried with a little bit of butter. I just seasoned them with salt, lemon pepper, chopped fresh dill, lemon zest and juice and let sit in the fridge for an hour before pouring some Sauvignon Blanc on top and baking for 15 minutes. I served the fish with basil and tomato gnocchi. It was a lovely dinner and just light enough for us to go out for a sophisticated little drink to our favourite Soho cocktail bar and get completely hammered. Oops.

Recipe: White wine baked redfish fillets with lemon and dill (serves 4)

4 Redfish fillets
Lemon pepper
2 tbsp chopped dill
Zest and juice of half a lemon
100 ml white wine

Place the fillets in a baking dish. Season them with salt and lemon pepper, lemon zest and juice and chopped dill. drizzle over a little bit of olive oil and let marinade for a couple of hours in the fridge.

Heat oven to 200C. Pour the white wine in the baking dish and bake for about 15 min (depending on the thickness of the fillets).

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