
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.