• As many white fish fillets (cod, sole, whatever) as there are people.
  • Half a container of fresh single cream per person.
  • One bunch dill.
  • Butter.
  • Salt and Pepper.
  • White wine vinegar.
  • Nutmeg.

Preheat oven to about 190-200C.

In a large baking tin, place fish fillets flat (so that they don’t cover each other), season, sprinkle generously with nutmeg and scatter about 6-8 small knobs of butter (the size of your thumb).

Wash and chop the dill coarsely by folding the bunch in half and using a large knife to “slice” the bundle. Scatter evenly over the fish.

Cover the fish with the cream and add a tiny drop of vinegar (use your thumb to cover the bottle neck so that only droplets get through).

Cover the pan with a sheet of tin foil and place in the middle of the oven for 15 minutes. The fish is ready when it’s all white and the butter is bubbling. Place fish on plates and spoon some of the sauce over it.


I recently made this recipe with smoked haddock rather than fresh fish, and with parsley instead of dill. Other than not needing any salt, the final dish was exactly the same, and very nice it was too.