_Serves 4 | Preparation & cooking time 35-40 min
Ingredients
600 g any white fish fillets; I used zander (Sander/Stizostedion lucioperca)
3 tablespoons APF/plain flour
1,5 – 2 teaspoons salt (or to taste)
2 teaspoons ground rosehips (dry rose hip/rose haw kibble; Rosa canina)
0,5 teaspoon ground white pepper
200 ml (~200 g) heavy cream/double cream
2 teaspoons dill seeds
1 teaspoon dried dill
20-30 g Parmesan
_________________________________
Lemon and fresh dill for garnish
Preparation
Set the oven to 175°C. Grate the Parmesan and set aside. Mix the flour with salt, ground rose hips and pepper in a bowl. Cut the fish fillets into ~2 cm strips, remove possible fishbones with tongs/pliers, toss the bits in the flour-spice mix and pour the contents into an oven dish lined with parchment/baking paper. Mix the dill seeds and dill with the heavy cream and pour the mix on top. Finish with a sprinkle of grated Parmesan. Cook in the oven for ~30 minutes. Serve with mashed potatoes, lemon and fresh dill.