Baked Bluefish Recipes

BAKED BLUEFISH

Steps:

• Preheat oven to 350°F.
• Place fillet skin-side down in foil-lined-roasting pan: Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.
• Add salt, pepper, lemon slices, butter, herbs: Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.
• Add white wine and lemon juice, seal foil packet: Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.
• Bake: Place in the 350°F oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque.

EASY OVEN BAKED BLUEFISH

Steps:

• Preheat oven to 400 degrees Fahrenheit. Spray baking dish with olive oil spray.
• Rinse bluefish under the cold running water. Pat dry with paper towels.
• Spray baking dish with olive oil spray and place fish skin side down in it. Sprinkle spices on top of the fish and lay tomatoes and lemon slices around it.
• Place the baking dish in the oven for 15 minutes. Then broil for another 2-3 minutes.

BAKED BLUEFISH

Steps:

• Core tomatoes and slice 1/4-inch thick. Place on rack over baking sheet and salt generously on both sides. Set aside 1 hour.
• Heat oven to 350 degrees. If using bulb onions, trim roots and leave about 4 inches of stem. Cut each in half lengthwise. If using scallions, trim roots and leave whole. Brush onions or scallions with 1/2 tablespoon oil. Place on baking sheet and roast until tender, about 20 minutes. Set aside.
• Heat 1 1/2 tablespoons oil in small skillet, add garlic, sauté over low heat until barely golden, remove pan from heat and set aside.
• Place crumbs, basil and parsley in food processor or blender and process until blended. In pan, bring clam juice and wine to a simmer and remove from heat. Increase oven heat to 500 degrees.
• Using remaining oil, lightly oil baking dish that will hold bluefish in a single layer. Place bluefish fillets in dish skin side up. Place onions or scallions around fish. Place 2 to 3 slices tomato, slightly overlapping, on each fillet. Season with salt and pepper. Cover fish, tomatoes and onions generously with bread crumbs. Pour clam stock around fish and drizzle with garlic oil, with or without slices of garlic, on top. Bake 12 to 15 minutes, until just cooked through and lightly browned. Serve at once.

BAKED BOSTON BLUEFISH

Steps:

• Preheat oven to 425 degrees F.
• Oil baking dish and set aside.
• With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper.
• Close fish over but do not tie.
• Place in baking dish and sprinkle with oil and lemon juice.
• Bake 14 minutes in the hot oven.

BAKED BLUEFISH WITH ANCHOVY KALE, CRISPY POTATOES, AND GARLIC-THYME PANGRITATA

Steps:

• Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Arrange cut-side down and roast in the oven until crispy and tender, 25 minutes.
• Meanwhile, in a large mixing bowl, toss the kale with the anchovies, lemon juice and zest, 1 tablespoon olive oil (see note), and 1/4 teaspoon salt until very well-coated. Set aside.
• In a small skillet, heat 1 tablespoon olive oil. Sauté the breadcrumbs, garlic and thyme leaves (if using) over medium-high heat until crispy and very fragrant, about 2 minutes.
• Remove the potatoes from the oven and preheat the broiler.
• Rinse the bluefish and pat dry with a paper towel. Arrange in a large cast iron skillet, or alternatively, on the roasting pan you used for the potatoes. In a small mixing bowl, combine the mayonnaise and Dijon. Slather the fish with the mustard mixture until it's coated with a thin layer.
• Transfer to the oven and broil for 4 to 5 minutes, or until the mustard mixture has begun to brown in spots and the fish is cooked through.
• Right before you're ready to serve, toss the potatoes with the kale mixture. Serve the bluefish alongside the potato-kale salad and top with the toasted garlicky breadcrumbs (pangritata).

WHOLE GRILLED BLUEFISH WITH MAYONNAISE

Steps:

• Pat the Bluefish dry. Make sure the scales are removed, and the inside is clean.
• Apply olive oil on fish with a brush or with the help of a spray.
• Season the fish generously with salt.
• In a bowl, add mayonnaise, Dijon mustard, red chili flakes, lemon juice, and black pepper. Mix well.
• Brush the mayonnaise mixture on and inside the bluefish flesh. Mayonnaise helps to store moisture in the fish.
• Preheat the grill to 350-degree F. You can use a coal, electric, or gas grill.
• Brush the grill with oil and place the fish on it. Cook for about 8 minutes on one side, then flip the fish to cook on the other side for about 8 to 10 minutes.
• Once the fish is cooked through, take it off the grill and serve with a fresh garden salad. Enjoy!

BAKED BLUEFISH

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.