Photo: Oxmoor House 
Hands-on Time
10 Mins
Total Time
33 Mins
Yield
Serves 4 (serving size: 6 ounces fish and 1/2 cup veggies)

Bluefish is the pork shoulder of the sea. I think I'm the first to suggest that, because I Googled it, and no one else has said so. It's a ridiculous statement in that you'll likely not slow-smoke bluefish overnight and pull it apart with two forks. Still, bluefish is fatty stuff and takes to more assertive preparations--like the garlic, onion, bell pepper barrage it gets in this recipe. When super-fresh, bluefish is intoxicatingly rich in texture and among the most satisfying of seafoods. Blues are found along the Atlantic coast, with a lot of folks from Jersey and New York fishing them for recreation. Ask your fishmonger for something similar if you can't get your hands on just-caught bluefish.

How to Make It

Step 1

Preheat your oven to 475°.

Step 2

Toss the bell peppers, the onion, and the garlic with the olive oil.

Step 3

Lay two sheets of foil, each large enough to wrap a fillet with some room for steam space, on a clean counter.

Step 4

Spray the sheets with cooking spray.

Step 5

Lay down the bluefish fillets. Season with salt. Rub it in. Gently. With your fingers.

Step 6

Lay an even blanket of the bell pepper mixture on each fish fillet. Use a rubber spatula to scrape every last drop of olive oil onto the fillets.

Step 7

Lay down some basil over the peppers.

Step 8

Decoratively layer the lemons on the fillet.

Step 9

Wrap the foil packets.

Step 10

Place the packets on a roasting pan and bake for 18 minutes or until the fish flakes easily with a fork, depending upon the thickness of the fish. A safe bet is to simply allow the fish to rest after taking it out of the oven for an additional 5 minutes or so, both to allow the steam to subside a bit and to ensure that the fish and vegetables are cooked through.

Cooking Light Mad Delicious

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