SLOW-ROASTED FISH WITH MUSTARD AND DILL

SLOW-ROASTED FISH WITH MUSTARD AND DILL image

Number Of Ingredients 12

INGREDIENTS
1 lemon
1 2-inch piece fresh ginger, peeled and chopped
2 tablespoons minced fresh dill
ÃÂ¾ teaspoon brown mustard seeds
Salt and ground black pepper
1 2-pound porgy, black sea bass, ocean perch or similar fish, gutted and scaled
2 tablespoons extra-virgin olive oil
1 shallot, chopped
ÃÂ½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons crÃÂ¨me fraÃÂ®che

Steps:

PREPARATION Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture. Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour. Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sautÃÂ© on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crÃÂ¨me fraÃÂ®che and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat. When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.