Baked Bluefish Fillets with Potatoes and Garlic

Bluefish fillets are baked atop a bed of thinly sliced potatoes roasted with olive oil and garlic. A Genoese classic where the potatoes absorb the savory fish juices.

Baked Bluefish Fillets with Potatoes and Garlic

Bluefish fillets are baked atop a bed of thinly sliced potatoes roasted with olive oil and garlic. A Genoese classic where the potatoes absorb the savory fish juices.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 1 1/2 pounds boiling potatoes (680 g)
• 1/2 cup extra virgin olive oil (120 ml)
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley
• Salt
• Black pepper, ground fresh from the mill
• 2 bluefish fillets with skin on, approx 1 pound each (450 g)

Method

 

Instructions

1. Preheat oven to 450°F (230°C).
2. Slice potatoes paper-thin. Toss with half the oil, garlic, parsley, salt, and pepper. Spread in baking dish.
3. Roast potatoes 12-15 minutes.
4. Place fish skin-side down on potatoes. Top with remaining oil/garlic/parsley mix.
5. Bake 10 minutes. Baste fish with pan oils. Loosen brown potatoes.
6. Bake 5-8 minutes more. Serve directly from dish.

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