Bluefish with Parsley

by the Editors


  • 2 lbs. bluefish
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 3 Tbsp. chopped parsley
  • 2 finely chopped onions
  • 2 Tbsp. butter
  • 1 Tbsp. lemon juice
Bluefish with Parsley

Elizabeth Cecil

Wrapping bluefish up in foil ensures a more even steam-cooked fillet and makes for easy clean-up. Bluefish tastes best when it's cooked the day it's caught.

Preheat oven to 350° F. Wash and dry the fish. Coat with the oil and season with salt and pepper. Place fish on the greased foil (see below) and bake for 10 min., or until the fish flakes easily when tested with a fork.

Combine the parsley, onions, butter and lemon juice and spread over the cooked fish. Place the fish under the broiler and cook until light brown.

Preparing whole baked fish: The following procedure will prevent the cooked fish from breaking when it is transferred from the pan to the serving platter: Line a greased baking dish with heavy duty foil, allowing foil to overlap at both ends. Grease the foil, place the fish on it and bake as directed. When fish is done, use the foil as handles to transfer the fish to a heated serving platter.

4 servings.