Pan-fried white fish with dill oil is a quick and easy dinner made with mild white fish fillets, butter, oil, and fresh dill. The fish cooks in just a few minutes and is finished with lemon juice and homemade dill oil. Serve it with new potatoes, vegetables, and chanterelle sauce for a simple summer meal.
This is one of those recipes that is very quick to make. The fish itself only needs a few minutes in the pan, and the dill oil can be prepared while you get everything else ready.
The sides can take a little longer, especially if you are making chanterelle sauce and cooking new potatoes. But when fresh chanterelles and herbs are in season, I think they are worth the extra time. The creamy chanterelle sauce and fresh dill oil make a lovely combination with the delicate fish.
Making the Dill Oil
The dill oil is what makes this simple fish dish a little different.
I briefly blanch a good bunch of fresh dill, then cool it immediately in cold water. After draining it well, I blend the dill with rapeseed oil, a little salt, a pinch of sugar, and a few drops of lemon juice.
I don’t always strain the oil. For this dish, I like leaving some of the finely blended dill in it, giving the oil a slightly thicker, almost purée-like consistency. It sits nicely on the fish and has plenty of fresh dill flavor.
If you prefer a clear, smooth dill oil, simply pass it through a fine-mesh sieve after blending.
Pan-Frying the Fish
You can use several types of firm white fish for this recipe. Cod, haddock, pollock, halibut, perch, and zander are all good choices.
Season the fillets simply with salt and black pepper. I fry them in a mixture of butter and oil until golden on the outside and cooked through. A little fresh lemon juice goes over the fish just before serving.
There isn’t much more to it. The fish doesn’t need a complicated seasoning because the dill oil and chanterelle sauce bring plenty of flavor to the plate.
What to Serve with Pan-Fried White Fish
I served the fish with Finnish New Potatoes, cauliflower, carrot slices, and Chanterelle Sauce. This is a combination I especially enjoy when fresh chanterelles and herbs are in season.
The creamy chanterelle sauce adds richness to the delicate fish, while the fresh dill oil brings a bright, herby flavor. The new potatoes and vegetables make the meal complete without needing anything complicated.
You can, of course, choose different vegetables depending on what you have available. Green beans, broccoli, peas, or roasted vegetables would all work well.
More Easy Fish Dinners
If you’re looking for another way to serve fish, my Breaded White Fish, Grilled Salmon and Smoked Salmon recipes are also worth a look.
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Pan-Fried White Fish with Dill Oil
Equipment
- Frying pan
- Blender or food processor
- Small saucepan
- Fine-mesh sieve (optional)
- Tongs or fish spatula
- Measuring spoons
Ingredients
For the fish
- 4 white fish fillets
- Salt to taste
- Black pepper to taste
- 1 tablespoon butter
- 1 tablespoon rapeseed oil or olive oil
- A little fresh lemon juice
For the dill oil
- 1 large bunch fresh dill
- 1 dl rapeseed oil
- ¼ tsp salt or to taste
- A pinch of sugar
- A few drops of lemon juice
Instructions
Make the dill oil
- Bring a small saucepan of water to a boil. Add the dill and blanch for about 10 seconds.
- Immediately transfer the dill to cold water to stop the cooking. Drain well and gently squeeze out excess water.
- Place the dill and rapeseed oil in a blender or food processor. Blend until smooth.
- Add the salt, sugar, and a few drops of lemon juice. Blend briefly to combine.
- For a textured, purée-like dill oil, use it as it is. For a clearer, smoother oil, pass it through a fine-mesh sieve before serving.
Cook the fish
- Pat the fish fillets dry and season both sides with salt and black pepper.
- Heat the butter and oil in a frying pan over medium-high heat.
- Add the fish fillets and fry until golden and cooked through, turning them carefully once. The cooking time will depend on the thickness of the fillets.
- Remove from the heat and drizzle a little fresh lemon juice over the fish.
Serve
- Spoon or drizzle the dill oil over the fried fish and serve immediately.
