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.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary

10 mins
33 mins
Serves 4 (serving size: 6 ounces fish and 1/2 cup veggies)


Ingredient Checklist


Instructions Checklist
  • Preheat your oven to 475°.

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

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

  • Spray the sheets with cooking spray.

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

  • 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.

  • Lay down some basil over the peppers.

  • Decoratively layer the lemons on the fillet.

  • Wrap the foil packets.

  • 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

Nutrition Facts

346 calories; fat 16.3g; saturated fat 2.8g; mono fat 8.6g; poly fat 2.9g; protein 42g; carbohydrates 5g; fiber 1g; cholesterol 122mg; iron 1mg; sodium 570mg; calcium 31mg.