Pan-Fried White Fish with Dill Oil
Pan-fried white fish fillets served with fresh homemade dill oil. The dill is briefly blanched before being blended with rapeseed oil, lemon juice, salt, and a little sugar. Leave the dill oil slightly textured for a purée-like finish, or strain it for a clearer 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.
Notes
White fish: This recipe works well with firm, mild white fish fillets such as cod, haddock, pollock, halibut, perch, or zander (pike-perch). Choose fillets that are thick enough to hold together when pan-frying.
The cooking time for the fish depends on the thickness of the fillets. Take care not to overcook them, as white fish can dry out quickly.
The dill oil can be made ahead and stored in the refrigerator until needed. Bring it to room temperature and stir before serving.
Leave the dill oil unstrained if you like a little texture, as I did for this dish. For a smoother, clearer oil, pass it through a fine-mesh sieve.
The amount of lemon juice can be adjusted to taste. I like just a few drops to brighten the dill oil and a little more over the cooked fish.
Serve the fish with new potatoes and vegetables, or add a sauce such as chanterelle sauce for a more substantial meal.