Swedish baked fish

Name: Swedish baked fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 white fish fillets; 1 tbsp. olive oil; Juice of 1/2 a lemon; 1 1/2-2 tsp Dijon mustard; 1 tsp. caster sugar; 1 tbsp. capers, drained and rinsed; 1 tbsp. freshly chopped dill; 100 g bag rocket leaves; 200 g cherry tomatoes, halved

This sweet-mustard dressing would work beautifully with trout or salmon, too.

By The GH Kitchen TeamPublished: 02 March 2013

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

150

Ingredients

4 white fish fillets
1 Tbsp. olive oil
Juice of 1/2 a lemon
1 1/2-2 tsp Dijon mustard
1 tsp. caster sugar
1 Tbsp. capers, drained and rinsed
1 Tbsp. freshly chopped dill
100 g bag rocket leaves
200 g cherry tomatoes, halved

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6, and line a baking tray with foil. Lay fish fillets on the foil, skin side down (do not grease the foil). Brush over a third of the olive oil and season well. Cook in the oven for 12-15min until the fish is firm and opaque.
2. Step 2
  Meanwhile, make the dressing by whisking together the remaining olive oil with the lemon juice, mustard, sugar, capers and dill. Season to taste (add a few drops of water if the dressing tastes too sharp). Put the rocket and cherry tomatoes in a bowl and stir through a third of the dressing.
3. Step 3
  Use a fish slice to scoop the fillets off the foil, leaving behind the skin. Divide the salad and fish fillets among four plates, then spoon the remaining dressing over the fish. Serve immediately.

Per Serving:

Calories: 150
Total carbs: 4 g
Sugars: 3 g
Total fat: 4 g
Saturated fat: 1 g

Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!

roasted broccoli and mackerel noodle salad

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time