Thyme and Juniper-baked Haddock

Name: Thyme and Juniper-baked Haddock
Ingredients: 4 thick haddock fillets, about 200 g/7 oz each, skin on, bones removed; 15 ml/1 tbsp finely chopped fresh thyme leaves; 2.5 ml/½ tsp juniper berries, crushed; 1.5 ml/¼ tsp sugar; 400 ml/14 fl oz/1⅔ cups thick sour cream; 30 ml/2 tbsp finely chopped fresh dill; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Baking fish in sour cream with typical flavourings from the region is a method of cooking often employed in the Baltic. This recipe uses haddock, but it can be adapted to almost any fish. Delicious served hot or cold, and prepared with either a whole fillet of fish or cut into serving pieces, the dish tastes great with potatoes and steamed vegetables.

Ingredients

Fish course
Pescatarian
Gluten-free

Method

Per portion Energy 357kcal/1485kJ; Protein 36.9g; Carbohydrate 4.5g, of which sugars 4.5g; Fat 21.3g, of which saturates 12.7g; Cholesterol 132mg; Calcium 154mg; Fibre 0.6g; Sodium 285mg.