Baked Bluefish with Herbs

This week's seafood catch is Bluefish. Bluefish filets have dark and oily meat and a strong flavor and are very economically priced. For best results, cook with the skin on, as their soft meat break up easily. Recommended cooking techniques include broiling, baking, sauteeing and blackening. Source: AlwaysFreshfish.com.

The herbs used in this week's recipe (Baked Bluefish with Herbs)enhances the bluefish's natural flavor without covering it up, as some strong herbs tend to do. I usually prpeare this dish with french fried sweet potatoes and coleslaw. It makes for a great combination of flavors. When you try this recipe, please email me and let me know if you enjoyed it as well. Until next week...

Bon Appetit!

Baked Bluefish with Herbs
4 bluefish filets (skin on)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice
2 large cloves of garlic, finely chopped
2 tablespoons butter melted
non-stick cooking spray (for baking dish)
salt and pepper to taste

Preheat oven to 350 degrees; in a small bowl add thyme, parsley, tarragon, salt and pepper, mixing well; place fish in baking dish sprayed with non-stick cooking spray; drizzle butter over each filet; sprinkle each with mixed herbs, using all; top each with minced garic, using all; drizzle with lemon juice; bake for 20-30 minutes, or until fish flakes easily with fork.

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