It's bluefish season, and I often hear folks on the boats say they don't like bluefish. Too oily, they say. Let me share a very good recipe from one of the best Italian cooks of all time. It's not hard, and I think it may change your mind.
Bluefish alla MarcellaIngredients:* 2-lb bluefish filet;
* 1 pound of new potatoes; peeled, washed, dried, cut into wedges;
* 4 Tablespoons of extra-virgin olive oil;
* 4 or 5 springs of rosemary;
* 4 garlic cloves, peeled and lightly crushed, but not chopped.
* 2 Tablespoons of unflavored bread crumbs.
* Sea Salt (or Kosher Salt) and fresh Black Pepper.
Preparation1. Preheat the oven to 400 degrees;
2. Place your potato wedges in the baking dish; add two tablespoons of the olive oil; add two sprigs of the rosemary; add all of the garlic cloves; and season with salt and pepper. Toss well. Place baking dish into the preheated oven.
3. After 15 minutes, remove the baking dish. Turn over your potatoes. Return to the oven for 10 minutes. Potatoes will be fork-tender.
4. Remove the baking dish from the oven again. Push the potatoes to the sides of the dish to make room in the center for your fish filet to lay flat.
5. Place your (washed and dried) filet in that space, skin side down. Cover with the other two sprigs of rosemary; add some salt and pepper; sprinkle the bread crumbs onto the filet; and then drizzle the remaining two tablespoons of oil over the filet.
6. Return the dish to the oven and cook for 14 minutes.
7. Take out the dish and it let rest a solid 3-5 minutes before bringing it to the table for service.
PHOTO: http://imgur.com/EIiac3R
