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
- 1½ tsp. salt
- 4 fish fillets (5 oz. each)
- ¾ cup plain yogurt
- 1½ tsp. granulated sugar
- 1½ tsp. Dijon mustard
- 1 Tbsp. lemon juice
- 2 tsp. fresh dill
- ⅛ 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 four sheets of foil, each at least 12" 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.