Łosoś Pieczony z Koperkiem
(Polish baked salmon with dill)
Salmon (łosoś, pronounced "woe-sosh") pairs wonderfully with dill in this quick and easy Polish fish dish. The recipe below calls for individual fillets, but you could use a whole side of salmon for a more impressive presentation at a party or other gathering.
- Salmon fillets -- 4 (5-ounce)
- Lemon -- 1
- Salt and pepper -- to season
- Fresh dill, chopped -- 1 bunch
- Butter -- 4 tablespoons
- Preheat oven to 350°F. Place a large piece of aluminum foil on a baking sheet. Set the salmon fillets on one half of the aluminum foil, leaving an inch or so of space between them.
- Cut the lemon in half and squeeze the juice over the salmon fillets. Season each fillet with salt and pepper. Sprinkle a generous amount of chopped dill over each fillet and then top each with a tablespoon of butter.
- Fold the other half of the aluminum over the salmon fillets and then pinch the edges together to seal. Place the baking pan in the oven and bake for 15 to 20 minutes, or until the salmon is just cooked through and is beginning to flake.
- Remove the baking pan from the oven and carefully open the aluminum foil to avoid getting burned by steam. Place each fillet on an individual serving plate and serve immediately with boiled or roasted potatoes and mizeria or another side salad or vegetable.
Łosoś Pieczony Variations
- Try this recipe with other types of fish: cod, trout, tilapia.
- Substitute white wine for some or all of the lemon juice. You'll need about 1/4 cup.