400 g salmon or trout
dill, enough to cover the bottom of a baking dish
2 tbsp capers
3 tbsp water
Preheat the oven to 180°C.
Skin, debone and cut the salmon or trout to 3-4 fillets. Pat them with a paper towel until dry.
Clean the lemons and slice.
Brush the baking dish with oil, and put a layer of dill and lemons in it. Then the splash of water.
Rub the fish with olive oil and season with salt and pepper. Lay the salmon or trout on the bed of dill and lemon slices. Sprinkle capers over it.
Bake for 15-20 minutes, or until fish is opaque and flakes easily with a fork.
Serve with green salad and lots of broccoli that’s been fried or roasted. I like bitter taste a lot, but if you are not as keen don’t put the lemons on the serving plate.
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