Prep 2 hrs
Cook 15 mins
Sage is an unsuspected partner for fish. It needs a strong partner, and bluefish is ideal. Although full-flavored by it's self bluefish tastes almost like meat when marinated with fresh sage, lemon, garlic and olive oil. This dish needs about 1 to 2 hours to refrigerate after assembly. So make ahead of time. This recipe is from the Splendid Table
- 3 tablespoons extra virgin olive oil
- 12 ounces bluefish fillets, cut crosswise into 1 inch strips
- 1 garlic clove, sliced thin
- 12 fresh sage leaves, do not use dried sage for this (medium to small leaves)
- 2 tablespoons lemon juice
- salt and pepper
- 1 lemon, cut into wedges
- use about 1/2 tablespoon of olive oil to coat a large shallow baking dish.
- Spread the pieces of fish in a single layer in the dish, spacing them about 1/2 inch apart.
- Top the fish pieces with the slivers of garlic and the fresh sage (again make sure you only use fresh sage).
- Drizzle lightly with olive oil.
- Sprinkle with lemon juice, and season with salt and pepper. lightly cover the dish with plastic wrap and refrigerate for 1 to 2 hours.
- Preheat the oven to 450*F.
- Slip the gratin dish into the oven and bake 7-10 minutes or until the bluefish is firm when pressed. Baste the fish with the pan juices after about 3 minutes.
- Do not overcook, fish that flakes easily when it's done is over cooked.Serve the fish directly from the baking dish.
- Spoon the pan juices over the fish and pass lemon wedges around as the final seasoning.