Pan-Cooked Fish with Dill and Cucumber
Pan-Cooked Fish with Dill and Cucumbers
Now here's a creative use for cukes. Dill weed works almost as well as fresh dill.
Equipment
- parchment paper
Ingredients
- 3 tbsp unsalted butter
- 1 lb white fish (cod, sea bass, haddock, halibut)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 tbsp finely chopped fresh dill (or 1 tsp dill weed)
- 1/2 seedless cucumber, very thinly sliced
Instructions
- Melt butter in a 12-inch heavy nonstick skilled; remove from heat and cool slightly. Put fish in the butter and turn over. Sprinkle with salt & pepper and 1 tbsp. dill. Arrange cucumber slices overlapping on fish, and season with salt & pepper.Cover fish directly with a piece of buttered parchment paper, buttered side down, then tightly cover skillet with lid or foil. Cook over moderately high heat until just cooked through, 5 to 8 minutes, depending on thickness of the fish. Remove parchment, sprinkle with remaining 1/2 tbsp. dill and drizzle with pan juices.
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