Baked Whitings With Cucumbers, Dill, And Cream Recipe
Ingredients
| 4 whole whitings (about 1/2 pound each), dressed | ||
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Yellow onion | 1 Small, peeled, finely chopped | |
| Cucumbers | 2 Large, peeled | |
| 2 tablespoons snipped fresh dill or 1/2 teaspoon dried dillweed | ||
| Butter/Margarine | 2 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
1. Preheat the oven to 375°F. Wash the whitings, dry them with paper toweling, and sprinkle with the salt and pepper. Place them in a buttered 13" x 9" x 2" baking dish and cover with the onion.
2. Slice the cucumbers in half lengthwise, scoop out the seeds with a spoon, then cut the halves into 1/2-inch slices. Scatter the cucumbers around the fish. Sprinkle the fish and cucumbers with the dill, and dot with the butter.
3. Bake, uncovered, for 10 minutes. Pour the cream around the fish, and continue to bake, uncovered, for 10 more minutes, or until done. To check for doneness, insert a knife along the backbone at the thickest part of the fish. When the flesh separates easily from the bone, it is done. Remove the fish to a warm platter, surround with the cucumbers, and pour the sauce over all. Serve with buttered rice.
2. Slice the cucumbers in half lengthwise, scoop out the seeds with a spoon, then cut the halves into 1/2-inch slices. Scatter the cucumbers around the fish. Sprinkle the fish and cucumbers with the dill, and dot with the butter.
3. Bake, uncovered, for 10 minutes. Pour the cream around the fish, and continue to bake, uncovered, for 10 more minutes, or until done. To check for doneness, insert a knife along the backbone at the thickest part of the fish. When the flesh separates easily from the bone, it is done. Remove the fish to a warm platter, surround with the cucumbers, and pour the sauce over all. Serve with buttered rice.
Comments
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Caroline Raasch says :
I made this using tilapia over brown rice. Amazing...
Posted on: 25 January 2011 - 9:27pm
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