Baked Bluefish Fillets with Potatoes, Garlic and Olive oil, Genoese Style
I almost never bake fish so this was a great opportunity to try it. And I had a beautiful piece of halibut, sent from Alaska, to use. Marcella says you can use any firm-fleshed fish but she prefers Atlantic bluefish.
First off, the fun began by slicing the potatoes on Cecelia’s mandolin, at the 1/16th inch setting.
The potatoes are baked for about 15 minutes with a mixture of olive oil, parsley and garlic.
Here, I made a big mistake. I set the oven at 400° instead of 450° but it all came out delicious—maybe not as brown as the potatoes could have been.
After the initial 15 minutes, the fish is added with the same olive oil mixture. Because of the wrong temperature, the fish was done and the potatoes weren’t, so I took the fish out of the oven and let it rest while I, finally realizing my mistake, cranked up the oven and let the potatoes finish.
Both the fish and the potatoes had great Ligurian flavor which is to say, wonderful!
this recipe looks wonderful. I had bluefish in Boston (Via Matta) a few weeks ago for the first time and it was perfection. I love the idea of the fish with the sliced potatoes. Is that basil? I also love halibut….heck I love fish!!!
Fab fotos as usual!!
Brava!!
I love this recipe, isn’t the flavor fantastic? Having a mandoline really helps because if the potato slices are too thick, they won’t get done.
I love bluefish, but we don’t see it in our area. Like you, we usually use halibut.
It looks beautiful Jan! Yum!
Terrific job, Jan, my compliments. I offer alternatives to bluefish because I must, obviously, but nothing ever tastes like very fresh bluefish from Long Island baked in this manner. I spent two summers in Watermill (Hamptons) cooking it at least once a week. I have friends who say it is their favorite fish recipe in absolute.