Why recepie famous for?
Surmai fish Cucumbers, red onion, dill, and lemon are traditional accompaniments for smoked salmon, but they’re just as delectable when baked with fresh fillets. Serve this with brown rice, quinoa, or the whole grain of your choice.
Ingredients
Cooking spray
2 small cucumbers (peeled, ends trimmed)
4 surmai fillets (about 4 ounces each), rinsed, patted dry
1/2 small red onion (finely chopped)
2 Tbsp. fresh lemon or lime juice
1/4 cup chopped, fresh, loosely packed dillweed
1/4 tsp. salt
1/4 tsp. pepper
Instructions
Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.
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