Black Sea Baked Fish with Crimean Herb Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate white fish baked with fresh Crimean herbs and drizzled with a bright, tangy herb sauce inspired by the Black Sea region. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs extra virgin olive oil, lemon juice, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 white fish fillets on a baking sheet lined with parchment paper. Drizzle 2 tbsp extra virgin olive oil and 2 tbsp lemon juice evenly over the fillets, then season with 1 tsp salt and 1/2 tsp black pepper. Spread 1 tbsp chopped fresh dill and 1 tbsp chopped fresh parsley on top of the fillets. Bake for 12-15 minutes until the fish flakes easily with a fork.
  2. Step 2: While the fish bakes, combine 1/4 cup plain yogurt, 1 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, 1/4 cup finely diced cucumber, and 2 tbsp finely chopped red onion in a small bowl. Stir until smooth and set aside to let flavors meld.
  3. Step 3: Remove fish from oven and serve immediately drizzled with the chilled herb yogurt sauce for a bright, refreshing finish.

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