Foil-Wrapped Fish Fillets with Dill

This sauce would go well with more strongly flavored fish, such as salmon. Serve the fish with sliced tomato and lemon wedges.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 tsp. salt
  • 4 fish fillets (5 oz. each)
  • 3⁄4 cup plain yogurt
  • 1 1⁄2 tsp. granulated sugar
  • 1 1⁄2 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 2 tsp. fresh dill
  • 1⁄8 tsp. ground black pepper


  • Preheat the oven to 375°F. Rub the salt over the fish to season.
  • In a small bowl, stir together the yogurt, sugar, mustard, lemon juice, dill, and pepper.
  • Cut 4 sheets of foil, each at least 12 inches square. Place each fish fillet in the middle of a sheet of foil. Lightly brush each fillet with a small portion of the yogurt mixture. Fold the foil over the fish, crimping the edges to seal.
  • Bake at 375°F for 15 to 20 minutes, until the fish is cooked through and flakes easily (be careful not to overcook).
  • Meanwhile, heat the remainder of the sauce on low heat. Keep warm while the fish is cooking. Serve the fish with the heated sauce.