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Baked Whitefish with Dill and Tomato Cu***ber Relish

Fish:
vegetable oil
1 4 to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed
along center and flap edges
3 cups coarsely chopped fresh dill
1 medium onion, coarsely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
6 tablespoons white vinegar

Relish:
4 cups diced peeled seeded cu***ber
2 pounds plum tomatoes (about 12 large), seeded, chopped
1/2 cup chopped fresh dill
1/4 cup white vinegar
4 teaspoons coarse kosher salt
fresh dill sprigs

Fish: Line heavy baking sheet with foil; brush with oil. Arrange fish skin
side down on foil. Finely chop dill and onion in processor. Sprinkle each
fillet with half of salt and pepper. Press dill mixture firmly over. Pour
vinegar evenly over. Cover and chill overnight, basting occasionally with
juices.
Position rack in center of oven and preheat to 375 degrees. Uncover fish
and bake until just cooked through, about 25 minutes. Let stand at room
temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
Relish: Combine first 5 ingredients in medium bowl. Let stand 3 hours,
stirring occasionally. Season with pepper.
Sc**** most of dill off fish. Cut crosswise into 12 portions; trim neatly.
Slide spatula under each, separating from skin. Arrange fish on plates.
Drain relish and spoon over. Garnish with dill sprigs.
Makes 12 servings.

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