Bluefish with Sour Cream

by the Editors


  • 1 bluefish, 6 to 8 lbs., dressed, head and tail removed and split, or 2 smaller fish
  • 1-1/2 cups sour cream
  • 1/2 cup mayonnaise
  • 2 Tbsp. chopped chives
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Bluefish with Sour Cream

Elizabeth Cecil

Bluefish is best eaten fresh. Cook it the day you buy it (or catch it yourself).

Preheat oven to 375°F. Place fish skin side down in a buttered baking dish. Mix together the remaining ingredients, spread over the fish, and bake for 30 min.

Makes 4-6 servings

Recipe from the archives of the West Tisbury Senior Center/ Council on Aging