4 Servings 20 min Cook
1 Fillet Bluefish
1/2 Fruit without seeds Lemons
3 Tsp Butter
2 Tbsp Lemon Juice
2 1/2 Fl oz White Wine
3/4 Tbsp Parsley
1 Dash Pepper
1 Dash Salt
Preheat oven to 350F.
Cut a piece of foil large enough to enclose the bluefish fillet.
(You can double layer the foil if you are working with thin foil).
Place the foil in a roasting pan.
Rinse the bluefish fillet and place it in the center of the foil, skin side down.
Sprinkle the fillet with salt and pepper.
Lay a layer of thin lemon slices on top of the fillet.
Arrange pats of butter along the top of the fillet.
Lay several sprigs of fresh herbs on top of the butter and lemon slices.
Create a boat shape with the foil around the fish so that liquid does not leak out.
Pour white wine over the fish, and sprinkle with the lemon juice.
Crimp the edges of the foil together so they are relatively sealed.
Place in the preheated oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque.
Carefully lift the fillet from the foil and place on a serving dish.
Pour the cooking liquid over the fish to serve.