Fish baked with dijon dill pretzel crust
Fish second courses
German cuisine
Baking
A simple Scandinavian dish with mild flavors. This pairs nicely with some roasted turnips and radishes. The roasting process will tame those bitter tones of these roots and leave you with a juicy, peppery side dish. The fish works great as a left over for breakfast too; just add a poached egg on top! <br /> <br />I love getting summertime texts from my coworker: “Just caught this. Want some? Bring your cooler.” If you remember from my last bass post, my colleague and I have a great fish trade going. He brings striped bass to work, and I bring in shellfish. It’s a day in the life of a Cape Coder. <br /> <br />This time I set out to get the measurements right on a Scandinavian dish I use often. The dill and Dijon are subtle but flavorful, and keep the dish light. You can really use this with any fish that will hold up in the oven, like scrod, cod, or haddock. This week I made this recipe with my gifted striped bass, and then again with cod since I had leftover pretzels and Dijon sauce. <br /> <br />As for the turnips and radishes, I have a CSA with Coonamessett Farm. Neither of these vegetables are common in my kitchen, and I usually find radishes to be too bitter. I’m glad I gave roasting them a try! The flavor profile changes and becomes mild and peppery. Now I’m hoping I’ll get more of these in my next farm share pick up next week. <br /> <br />If you choose to make a bunch of the filets, but aren’t going to eat them right away, just cover them and put them in the fridge without baking them. They’ll keep for 3 days. Throughout this week I would put one in the oven in the morning as I got ready for work, topped with a poached egg for a pleasing breakfast!
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