Italian Baked Bluefish

"This recipe was the result of a somewhat crazed search for a recipe to use up some bluefish not requiring the grill. I think it comes originally from a Betty Crocker book. It really is a brilliant treatment of fatty fish like bluefish. We love this preparation, though to be honest I think I am a bit more profilgate with the olives and capers and garlic than the recipe suggests."
 
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Ready In:
45mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Cut the fish fillets into four pieces and place in an ungreased 8" square baking dish.
  • Mix the remaining ingredients and pour over the fish.
  • Bake uncovered for about 40 minutes or until the fish flakes easily.

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Reviews

  1. Not much work, great results!. I doubled the recipe, except of the wine and tomatoes (I used 1 28-ounce can of crushed ones), yet still plenty of souce. I served it with baked red potatos (no work ;)) and a salad (letuce, cucumger, fresh mint, yogurt, freshly grind pepper). Definitely, I'll make it again. Thanks for sharing.
     
  2. A wonderful way to make fish and so easy too! We used halibut instead of the bluefish with wonderful results - even though I skipped the capers and anchovies but used quite a bit of olives. Thanks for sharing this keeper which we will be having again soon!
     
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Tweaks

  1. A wonderful way to make fish and so easy too! We used halibut instead of the bluefish with wonderful results - even though I skipped the capers and anchovies but used quite a bit of olives. Thanks for sharing this keeper which we will be having again soon!
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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