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Mustard and Dill Fish Fillets with Lemon

This dish is fish fillets marinated in lemon, olive oil, dill, mustard, and garlic, then baked or grilled.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Lemon and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 976 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mustard and Dill Fish Fillets with Lemon

Oven375°F
Time12 minutes

Ingredients

Directions

Prepare

  1. Rinse fish and pat dry.

  2. Place fish in a shallow dish.

Marinate

  1. Whisk together lemon juice, olive oil, dill, mustard, garlic, salt, and pepper.

  2. Pour mixture over fish and let stand 60 minutes.

Cook

  1. Bake at 375°F for 12 minutes.

  2. Or grill for 12 minutes.

Nutrition, whole recipe (rough)

356Calories
21 gProtein
27 gFat
7 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Olive Oil1 tbsp (14g)119
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together976 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Dill + mustardtop 2% of all pairs
    Smell alikestrong
    Cooked together560 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Dill + peppertop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lemon juice
Adds acidity that brightens the fish and begins to firm its surface.
Olive oil
Carries the flavours and keeps the fish moist during cooking.
Dijon mustard
Adds sharp, savoury flavour and helps the oil and lemon juice stay blended.
Garlic
Adds aroma and pungent flavour that mellows with cooking.
Fish fillets
The main protein, which sets and flakes when cooked through.

The step that matters

Pour mixture over fish and let stand 60 minutes.. Acid from the lemon juice firms the fish surface while it marinates. Leaving it much longer can make the texture mushy and chalky, so keep to the stated time.

Swap the clove

How well each one fits the dish's main ingredients (lemon, olive, dill, mustard, garlic, fish, pepper):

  1. Parsleyfits better
  2. Capersfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against lemon, olive, dill, mustard, garlic, fish, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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