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To: FamiliarFace

While it’s designed for bluefish, I’ve done this recipe with several different kinds of fish. It comes from one of John Shields’ Chesapeake Bay cookbooks:

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28 posted on 12/06/2021 6:19:14 AM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Love your recipe from a Chesapeake Bay cookbook......very Mediterranean.

Bluefish Baked with Tomatoes and Capers

ING 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 Cup dry white wine 3 T. capers, drained and chopped 1/2 tsp. dried thyme bay leaf Juiced lemon s/p 4 Bluefish fillets or other fish, 6 to 7 oz. each.

SAUCE heat oil, saute the onions, celery, garlic and green onions til limp. Add tomatoes, wine, capers, thyme, bay leaf, lemon juice. Simmer 45 min, s/pepper.

ASSEMBLY layer in Baker 1/2 hot tomato sauce, fish on top, rest sauce over fish. Place buttered w/paper, butter side down, atop dish. Bake 20-30 min (fish flakes). Remove to heated platter. Spoon sauce over, serve at once. Good over rice.


33 posted on 12/06/2021 7:15:15 AM PST by Liz (Our side has 8 trillion bullets; the other side doesnt know which bathroom to use. )
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To: Jamestown1630

Thank you! That looks delicious!


52 posted on 12/06/2021 5:21:47 PM PST by FamiliarFace
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