Rub remaining ingredients on fillets. Chop ½ of the dill and spread over pieces. Lay 2 pieces togethed, skin side out. Put more dill over and under. Press between 2 weighted boards in refrigerator overnight.
When ready to serve, wash fish, cut in serving-sized pieces at a slant and remove any remaining skin. Arrange on serving dish, garnish with fresh dill and sreve with french dressing.