My teenagers are not fans of rising early for anything, but a fishing trip off the coast of Cape Cod had them up and out the door by 5am. They had caught so many bluefish that by mid-morning they turned back to shore with the boat’s cold storage filled to the brim.
Bluefish is a rich, oily fish that can become “fishy” in flavor if not caught or purchased fresh. I placed the fish over a single layer of sliced zucchini, added a splash of olive oil and white wine and steamed it in a big foil packet. I finished the dish with a squeeze of fresh lemon juice and topped it with fresh herbs. Paired with corn on the cob and a crisp green salad, this is an easy late summer meal.
- 1 1/2 pounds fresh bluefish filets substitute cod or sole
- 2 large zucchini cut into thin round slices
- 1-2 tablespoons extra-vigin olive oil
- 1-2 tablespoons dry white wine
- Kosher salt or sea salt to taste
- Freshly ground black pepper to taste
- 2-3 sprigs lemon thyme or herb of choice
- 2 tablespoons fresh lemon juice
- Pre-heat the oven to 400 degrees F. Line a roasting tray with a large piece of foil big enough to enclose the fish completely. Place the zucchini in a single layer on the foil. Sprinkle with olive oil, salt and pepper. Place the fish fillets skin side down over the zucchini slices. Sprinkle with the remainder of the olive oil, white wine, season with salt and pepper, and top with the herbs. Seal the foil tightly crimping the edges all the way around. Bake the fish for about 15-18 minutes. Carefully open the foil and serve the fish with a squeeze of lemon juice and more fresh herbs.