Baked Bluefish with Herbs and White Wine Sauce

For this preparation of bluefish, we've baked it in foil with lemon, butter, herbs, and a little white wine. The lemon is particularly important to cut the fattiness of the fish.

1 (½-1 lb) fillet bluefish
kosher salt
black pepper, freshly ground
3-5 fresh lemon, very thinly sliced
3 pats butter (about 1 tsp. each)
several sprigs fresh herbs, such as; tarragon, thyme, fennel fronds, and/or parsley (or a tsp. of dried herbs such as Italian seasoning or Herbes de Provence)
3 Tbsp. dry white wine
2 Tbsp. lemon juice, freshly squeezed

Preheat oven to 350°F.

Place fillet skin-side down in foil-lined-roasting pan.

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.

Add salt, pepper, lemon slices, butter, and herbs:

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.

Add white wine and lemon juice, seal foil packet: 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 15-20 minutes or so, until the fish is cooked through and opaque.
Serve:

Carefully lift the fillet from the foil and place on a serving dish. Pour the cooking liquid over the fish to serve.

Makes 2-4 servings.