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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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You will savor every bite of this dish. Bluefish is plentiful in NY so I am always looking for new recipes to use when my friends give me some of their extra catch. This recipe is for one but can easily be doubled, tripled etc. Ingredients:
1 medium bluefish, filet |
1 tablespoon extra virgin olive oil |
1 garlic clove, mined |
1 anchovy, minced |
1 tablespoon capers |
4 large green olives, sliced |
1/3 cup plain breadcrumbs (whole wheat if you have it) |
1/4 teaspoon dried oregano |
1 tablespoon pecorino romano cheese or 1 tablespoon parmigiano-reggiano cheese |
1 tablespoon fresh lemon juice |
1 pinch red pepper flakes |
salt |
fresh black pepper |
Directions:
1. Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.
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