Roasted Bluefish for Two

Name: Roasted Bluefish for Two
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 1 lb bluefish, fillet; 1 small onion, minced; 2 -3 garlic cloves, minced; 2 tablespoons olive oil; 3 tablespoons capers; 1 large tomatoes, diced; 2 tablespoons chopped fresh dill; 1 tablespoon balsamic vinegar

Submitted by Dancer

"This recipe was so good that we had to share it."

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Ready In:: 35mins
Ingredients:: 8
Serves:: 2

ingredients

1 lb bluefish, fillet
1 small onion, minced
2 -3 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons capers
1 large tomatoes, diced
2 tablespoons chopped fresh dill
1 tablespoon balsamic vinegar

directions

Lightly saute onion and garlic in olive oil.
Preheat the oven to 500 degrees.
Place the fillet in a lightly oiled baking dish with the skin-side down.
Cover it with onion-garlic mixture and tomatoes, then capers and dill.
Drizzle olive oil and balsamic vinegar.
Roast for 15 to 20 minutes or till the fish becomes opaque.

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Reviews

Fixed this for dinner tonight and it was absolutely delicious! Like one other reviewer I added the capers and tomatoes to the saut?ed onion/garlic. The capers were a perfect touch.

Abuella2Teo
Just delicious! I used an oven proof skillet so kept it down to one pan. will try it with other fish but love bluefish once the red is cut out. from LEGS

lena678
Wonderful! Served it with basmati rice and edamame. Only deviations from the published recipe were that I used 1 14 oz can diced tomatoes and 2 tsp dried dill instead of fresh, and I mixed onion/garlic mixture, tomatoes, capers and dill together briefly in the skillet to marry the flavors before covering the fish and drizzling the oil and balsamic. Btw, a 1 lbs fillet was more than enough for two adults and a ravenous 7 year old.

Primordial
Very tasty, and very simple - just the way things should be. Lots of strong flavours together work surprisingly well. Thanks.

Iscah

Tweaks

Wonderful! Served it with basmati rice and edamame. Only deviations from the published recipe were that I used 1 14 oz can diced tomatoes and 2 tsp dried dill instead of fresh, and I mixed onion/garlic mixture, tomatoes, capers and dill together briefly in the skillet to marry the flavors before covering the fish and drizzling the oil and balsamic. Btw, a 1 lbs fillet was more than enough for two adults and a ravenous 7 year old.

Primordial