Monahan’s Roasted Bluefish with Tomato + Dill
- Serves 2
- l lb. bluefish fillet
- 2 T olive oil
- 3 T capers
- 1 large tomato, diced
- 2 T chopped fresh dill
- 1 T balsamic vinegar
- salt & pepper
- Optional:
- minced garlic
- minced onion
Pre-heat oven to 500º. Salt and pepper the fillets. Place fillets skin side down in a lightly oiled baking dish. Cover with tomatoes, then capers and dill. Drizzle with olive oil and balsamic vinegar. Roast for 12–18 minutes or until fish is opaque in center.
Next Post
