Slow-Roasted Fish With Mustard and Dill Recipe (2024)

I've made this twice now; five stars both times, using fillets instead of whole fish and yogurt instead of creme fraiche. Not only is it delicious, it is particularly convenient as a dinner-party entree because it sits peacefully slow-roasting while you enjoy yourself with your guests.

Greek yogurt instead of creme fraiche works well. Rice and a green salad is all you need.

Very, very good, especially with asparagus! We get a fish share where the fish is already filleted, so I used the ocean perch we got today and just sandwiched the two fillets together as though it was a whole fish. Worked great.

I did this with trout. It was tasty with sauce left over to put over the roasted fingerlings and sautéed leafy greens.

I used sea bream fillets and lactose free yogourt in the sauce (to accommodate my lactose intolerance). I served it with Martha's Roasted Carrots & Scallions with Thyme & Hazelnuts, and Amanda's Winter Roasted Tomatoes. I added a salad of fresh spinach, shredded purple cabbage and kalamata olives with a light red wine and olive oil vinaigrette. Everything was a hit and my husband definitely wants this fish again.

Jacques Pepin has a recipe for slow roasted salmon filet-200 degree oven for about 45 minutes, topped with a mix of panko and ground almonds. It is amazingly good and great for company since no last minute prep. It also has a salsa-mayo sauce. The recipe is in his book Fast Food My Way.

Phenomenal. I used yogurt like everyone else and it worked perfectly. Will definitely be making again.

Oh my...this recipe is delicious. We had to use Chilean Sea Bass which is not really a bass but we had no choice as that was all Fresh Market had to offer. The only thing is you have to cook the fish for over 20min (until it pulls apart very easily). I made it with asparagus and fingerling potatoes.

Forgot to mention...we use Chilean Sea Bass filets...not whole fish...and I just coated it with the lemon/dill mixture.

I followed the advice of another poster and, since I didn't have a whole fish, just one pound of fillets from my fish share, stacked the fillets to mimic the size/shape of a whole fish. It worked well, although I didn't think to reduce the cooking time to account for only half the amount of fish. Next time I will! It wasn't too lemony for me, but I like lemon quite a bit. Didn't have creme fraiche so subbed heavy cream, and that worked fine.

yogurt instead of creme fraîche

I used 1lb filet of sea bass, and cooked an extra 30 minutes at 300F (I was cooking until it reached internal temperature of 135F). I used aluminum foil instead of parchment, perhaps that was the problem? I loved the dish. I paired it with sautéed broccoli rabe with cracked coriander seeds - the bitter/lemon pairing was really nice.

I agree the sauce was a touch *too* lemony. I added some cracked pepper and threw in a tablespoon of sugar to balance it out. Next time I will sauté the shallots and ginger longer and turn the heat up and deglaze with the wine before turning the heat low for a simmer. I used bronzini and the cooking method worked perfectly. Over rice with sea beans… lovely. This recipe is great for a dinner party.

Way too lemony - I agree with the person that said the lemon dominated all of the other flavors. Next time I will omit the chopped half lemon, and just sprinkle a little lemon zest over the top of the fish. In the sauce I will try maybe a tablespoon of lemon juice. And the ginger and shallots need to be minced, not just chopped. The fish was amazingly moist, though.

What a surprise this was. Great flavors and really loved the sauce. The crimping of parchment paper was a bit of a challenge. Could not find whole perch or sea bass so used got a 1.5lb of perch fillets and used those. Still great and the 200 degrees worked just fine. Be sure to finely chop the half lemon.

Porgy tooBony. Cut off head if you do again toMake lifting spine out easier. Better get it filleted. Can use yogurt.

I followed the recipe exactly, using a porgy that was about 1.5 lbs, and it was still pretty close to raw after an hour at 200 degrees. After an additional 20 minutes unwrapped at 400, it was pretty good. The sauce was great - I'll definitely make it again, but with a different cooking method for the fish.

I must be the only one confused about the lemon. Chop it with the peel? Without? I've honestly never "chopped" a lemon before? Anyone?

Is it possible to give this recipe 10 stars? Absolutely delectable. The whole porgy weighed 1 1/2 pounds. I was quite skeptical about this method and kept it in the oven at 200 for 70 minutes until I got the courage up to remove the fish. The directions were perfect--the bones just lifted out. And the sauce was divine (I used yogurt). Porgies are cheap and local and underutilized. Wow, wow, wow!! Good enough for the fanciest of fish-eating company.

We loved this dish! I made it with grouper filets which were about 8oz each with the topping on top and wrapped in individual parchment packets. I roasted at 225 degrees for 30 minutes and they turned out great. Served them in the parchment paper and didn’t really need any of the sauce I made because there already a little sauce and topping inside the packet. I would make again, but without the sauce