Fresh Pickerel with Lemon and Dill for 12

[Olga Drozd]

Fresh Pickerel with Lemon and Dill

Pickerel is a freshwater fish.  Simply baked it makes a stunning appetizer.

1/3 cup butter
12 pickerel fillets
Juice of 2 lemons
1/4 cup finely chopped fresh dill
Salt and freshly ground pepper to taste

Garnish:

12 lemon slices
Fresh dill sprigs

In a large frying pan, melt the butter on medium high until it foams.  Add the fillets one at a time until the pan is full but the fillets do not overlap.

Saute the fillets on one side for 10 minutes, turn over and saute on the other side until white juices appear about another 3 minutes.

Season with the lemon juice, dill, salt and pepper and keep warm.

Continue with the remaining fillets.  Garnish the fish with the lemon slices and dill sprigs.  Serves 12.