You might think this recipe comes from Scandinavia – land of dill lovers – but in fact it was inspired by a dish I had in Turkey, where whole fish were cooked on a bed of potatoes and dill (and a little raki).
This is a very comforting dish, but light and spring-like at the same time. Serve it with roast tomatoes or a carrot purée. Prep time: 20 minutes | Cooking time: 1 hour 20 minutes Recipe from A Bird in the Hand by Diana Henry, published by Mitchell Beazley (£20).
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