Bluefish with Potatoes and Rosemary

Serves 4

11/2 – 2 lb. bluefish fillet

2 med. sized potatoes, skinned and sliced 1/8 inch thick, using a mandolin if you have one

1 small red onion, sliced thin and separated into rings

Leaves of 4 sprigs of rosemary

3 cloves garlic, minced and divided into two piles

1 T lemon juice

Butter

Olive oil

Salt and pepper

Pre-heat oven to 475º

Line the inside of a med. baking dish with a good amount of butter

Place slices of potatoes, overlapping each other a bit, covering bottom of baking dish

Salt and pepper and drizzle olive oil and half of the garlic over potatoes

Bake for 20-25 min. or until potatoes are soft and starting to brown around the edges

Place bluefish fillets on top of potatoes and scatter rosemary and garlic over top

Spread onion rings around fish and potatoes

Drizzle with olive oil and season with salt and pepper

Return to oven and bake for 10 min. per inch of thickness of fish (bluefish vary in size quite a bit)- bake until fish is opaque in center

Serve fish on top of the potatoes and drizzle some of the juices over it