"A baked bluefish recipe which surrounds the palate with bluefish taste however not the fat or normally sturdy bluefish smell. This fish tastes delicious served over cooked rice, egg noodles or on a tossed salad."
- 2 half kilos bluefish fillet(s)
- 1 (8 ounce) box herb-pro dry bread stuffing mix
- 1 half cups boiling water
- 1/2 cup butter, melted
- salt and pepper to taste
- 2 tablespoons butter, melted
- 1/2 cup minced onion
- 4 sprigs sparkling dill weed
|Prep : 20M||Cook : 6M||Ready in : 1H30M|
- Preheat oven to 500 stages F (260 tiers C).
- Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and half of cup melted butter.
- Cover a baking sheet with a gently greased double thickness of aluminum foil. Spread stuffing mixture on pinnacle of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
- Bake on center self of preheated oven for 10 mins, reduce oven temperature to four hundred tiers F (200 levels C) and bake for an extra 60 mins.
- Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it flippantly, and make clean-up less difficult.
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