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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was the result of a somewhat crazed search for a recipe to use up some bluefish not requiring the grill. I think it comes originally from a Betty Crocker book. It really is a brilliant treatment of fatty fish like bluefish. We love this preparation, though to be honest I think I am a bit more profilgate with the olives and capers and garlic than the recipe suggests. Ingredients:
1 lb bluefish fillet |
1/4 cup dry red wine |
2 tablespoons ripe olives, chopped (i use kalamata) |
1 tablespoon capers |
4 anchovy fillets, chopped |
2 garlic cloves, crushed |
1 (28 ounce) can diced tomatoes (i use muir glen organic) |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut the fish fillets into four pieces and place in an ungreased 8 square baking dish.
3. Mix the remaining ingredients and pour over the fish.
4. Bake uncovered for about 40 minutes or until the fish flakes easily.
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