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Ingredients
- Directions:
- For the pine nut crust
- 2 tablespoons good olive oil
- 2 cups fresh white bread crumbs
- 1-1/2 teaspoons fresh garlic, finely chopped
- 2 tablespoons toasted pine nuts, cooled, pureed in food processor (roughly)
- 3 tablespoons roughly chopped parsley
- Salt and freshly ground pepper
- * In a nonreactive medium sauté pan, heat oil over medium heat, add crumbs and garlic. Move frequently until evenly and lightly toasted. Add remaining ingredients; reserve.
- For the fish
- 3 (2-1/2 to 3 pound) Bluefish, gutted, filleted into six pieces, skin on
- 1/2 cup best quality mayonnaise
- 1/2 cup white wine or water
- 2 tablespoons good olive oil
- Directions:
- * Preheat oven to 350 degrees. Lay fish on a nonreactive cookie sheet, skin side to pan. Evenly coat fillets with mayo on flesh side (up-side). Sprinkle generously with the pre-made crumbs.
- * Drizzle with olive oil. Bake approximately 12 to 14 minutes until completely fork tender. When done, pick up fillets with spatula leaving the skin behind.
Details
Servings 6
Preparation
Step 1
* Serve with fresh lemon, and with boiled potatoes topped with butter or olive oil, good sea salt and lots of chopped flat parsley.
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