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Baked Whitefish with Dill and Tomato Cucumber Relish

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(Recipe ID: 678)

Serves 12

Preparation time: 1 Hour and 10 minutes plus 6 hours; Cook time: 25 minutes

Source: Vito De Carolis

Made even better if you have fresh dill from the garden.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 (about 4 pounds) Whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
  • 8 Tablespoons Extra Virgin Olive Oil *
  • 3 cups Fresh Dill, coarsely chopped
  • 1 medium Onion, coarsley chopped
  • 1 teaspoon Coarse Sea Salt *
  • 1/4 teaspoon Fresh Green Peppercorn *
  • 6 Tablespoons White Wine Vinegar *

    Claudio Rosso suggested

  • 4 cups Cucumber, diced, peeled and seeded
  • 2 pounds Plum tomatoes, seeded and chopped
  • 1/2 cup Fresh Dill, chopped
  • 1/4 cup White Wine Vinegar *

    Claudio Rosso suggested

  • 4 teaspoons Coarse Sea Salt *
  • Fresh Ground Green Peppercorn, to taste *
  • Additional Fresh Dill Sprigs, for garnish


  1. Line heavy baking sheet with foil, brush with olive oil.  Arrange fish skin side down on foil.
  2. Finely chop dill and onion in processor.  Sprinkle each fillet with half of salt and pepper.  Press dill mixtue firmly over.  Pour vinegar evenly over.  Cover and chill overnight, basting occasionally with juices.
  3. Position rack in center of oven and preheat to 375ºF.  Uncover fish and bake until just cooked through, about 25 minutes.  Let stand at room temperature 30 minutes.  Cover and chill at least 6 hours and up to 24 hours.
  4. Combine cucumbers, tomato, dill, white wine vinegar, and salt in medium bowl.  Let stand 3 hours, stirring occasionally.  Season with pepper.
  5. Scrape most of dill off fish.  Cut crosswise into12 portions; trim neatly.  Slide spatula under each, separating from skin.  Arrange fish on plates.  Drain relish and spoon over.  Garnish with dill sprigs.

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