Sage and Garlic Scented Bluefish.

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

• Ready In: 2 hrs 15 mins
• Serves: 2-3

Ingredients

• 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

Directions

1. use about 1/2 tablespoon of olive oil to coat a large shallow baking dish.
2. Spread the pieces of fish in a single layer in the dish, spacing them about 1/2 inch apart.
3. Top the fish pieces with the slivers of garlic and the fresh sage (again make sure you only use fresh sage).
4. Drizzle lightly with olive oil.
5. Sprinkle with lemon juice, and season with salt and pepper. lightly cover the dish with plastic wrap and refrigerate for 1 to 2 hours.
6. Preheat the oven to 450*F.
7. 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.
8. Do not overcook, fish that flakes easily when it's done is over cooked.Serve the fish directly from the baking dish.
9. Spoon the pan juices over the fish and pass lemon wedges around as the final seasoning.