Here’s a fish recipe that I posted a long time ago - I think it came from a Chesapeake Bay cookbook, and was intended for Bluefish; but it works well with any fish. The capers give it a very nice tangy taste :-)
Bluefish baked with Tomatoes and Capers
1/4 cup Olive oil
1 onion, diced
2 stalks celery, diced
2 T. chopped garlic
1/4 cup chopped green onions
1-1/2 lbs tomatoes, peeled and chopped, with juice (3 cups) OR 1 28-oz can chopped tomatoes
1 Cup dry white wine
3 T. capers, drained and chopped
1/2 tsp. dried thyme
1 bay leaf
Juice of 1 lemon
salt and pepper
4 Bluefish fillets, 6 to 7 oz. each.
Preheat oven to 375F.
In a heavy pot, heat the oil and saute the onions, celery, garlic and green onions until limp.
Add tomatoes, wine, capers, thyme, bay leaf, and lemon juice. Simmer 45 minutes, and season with salt and pepper.
Make a layer of 1/2 the hot tomato sauce in the baking dish. Arrange the fish on top. Spoon the remaining sauce over the fish.
Butter one side of a sheet of waxed paper that is cut to fit the top of the baking dish.
Place the paper, butter side down, on top of the dish.
Bake 20 to 30 minutes, or until the fish flakes.
Remove fillets to a heated platter. Spoon the sauce over, and serve at once. Good over rice.
Looked up ‘Blue Fish.’ Never had it before and have never seen it on sale anywhere. Have you?
I’ve never eaten capers. How would you describe their flavor? I don’t care for bitter foods, and for some reason I’ve always thought they were bitter.
I don’t know what bluefish are, but this recipe sounds so good!