1 whole whitefish (about 4 pounds), scaled, gilled, and gutted
1 jar American Spoon® Dill & Caper Relish Add to Cart
8 ounces fingerling potatoes
2 bulbs fennel
2 bunches small leeks
8 ounces asparagus
2 lemons
1 bunch fresh dill
1 bunch fresh parsley
4 ounces mayonnaise
salt and olive oil as needed
Preheat oven to 425°F. Slice the potatoes in half lengthwise. Remove the stalks from the fennel bulb and reserve; slice each bulb into eight wedges. Discard the dark green tops of leeks, then slice the bottoms in half and rinse well. Slice each lemon into half-inch rounds. Toss vegetables with olive oil to coat, then season with salt. Spread mixture on a foil-lined baking sheet; transfer to oven and roast for 15 minutes.
Meanwhile, slice the asparagus in 1½-inch lengths, discarding woody ends. Toss asparagus with the oil and salt; set aside.
Rinse the fish in cold water, making sure to flush the cavity; pat fish dry with paper towels. Score the outside of the fish with 1/8-inch deep cuts every 2 inches, then season with salt, inside and out; rub all over with olive oil. Fill the cavity with a few tablespoons of Dill & Caper Relish, a few sprigs of each herb, and some lemon slices. Place the reserved fennel stalks on a foil-lined baking sheet and lay the fish on top.
After the vegetables have roasted for 15 minutes, place the fish in the oven and bake for about 20-25 minutes, or until just cooked through, continuing to roast the vegetables as well. With about ten minutes left on the fish, add the asparagus to the other roasted vegetables and continue roasting. This should ensure that everything finishes together.
While the fish roasts, drain the liquid off the remaining Dill & Caper Relish and add the relish to a small bowl. Mix in the mayonnaise to make the tartar sauce. Chop a tablespoon each of the parsley and dill and toss with the roasted vegetables to serve.
Serves 4.
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