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Baked Bluefish Fillets with Potatoes and Garlic

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
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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