Prep 5 mins
Cook 15 mins
From an easy recipe card from the fish counter. Boston Bluefish is considered an oily fish with a rich, strong flavor and less white meat. The fat is distributed throughout the flesh keeping it moist during cooking. FYI-If you've never had bluefish before, it's strong taste doesn't work with any preparation the way a milder fish might. I used to have it broiled rather simply, with butter and lemon and a touch of paprika, which is fine but this will be a nice change of pace.
- 1 3⁄4 lbs bluefish, boned and butterflied
- 5 sprigs fresh parsley
- 1 green onion, sliced
- 1⁄2 teaspoon herbes de provence
- 1 stalk celery, small
- 1 tablespoon olive oil
- 1 lemon, juice of
- 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.
I had one frozen package (less than 1lb), which just fit into a 9" square dish. I just threw what ingredients I had (didn't have parsley, and had to sub for the herbes de provence) on top and baked as is. Turned out much better than I thought. I was worried from the description of the fish that it would be too strong a fishy taste, but it was fine. Thanks for helping me make this fish for the first time!