Baked Bluefish

4.4
(20)

This baked bluefish recipe pleases the palate with delicate bluefish flavor without the fat or typically strong bluefish odor. This fish tastes delicious served over cooked rice, egg noodles, or a tossed salad.

3
3
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8

Ingredients

  • 2 ½ pounds bluefish fillets

  • 1 (8 ounce) container herb-seasoned dry bread stuffing mix

  • salt and pepper to taste

  • 1 ½ cups boiling water

  • 10 tablespoons butter, melted, divided

  • ½ cup minced onion

  • 4 sprigs fresh dill weed

Directions

  1. Preheat the oven to 500 degrees F (260 degrees C). Cover a baking sheet with a lightly greased double thickness of aluminum foil.

  2. Trim bluefish of all dark meat. Rinse in cold water, then dry and season with salt and pepper.

  3. Place stuffing mix into a medium bowl. Stir in boiling water and 8 tablespoons melted butter until combined. Spread stuffing evenly over the prepared foil. Place fillets on top of stuffing. Brush fillets with remaining 2 tablespoons melted butter and sprinkle with minced onion. Top with dill sprigs, then crimp together the edges of the foil to seal.

  4. Bake on the center rack of the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue to bake until fish flakes easily with a fork, 20 to 30 more minutes.

Nutrition Facts (per serving)

543 Calories
46g Fat
7g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 543
% Daily Value *
Total Fat 46g 59%
Saturated Fat 16g 78%
Cholesterol 127mg 42%
Sodium 372mg 16%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 25g 51%
Vitamin C 1mg 1%
Calcium 81mg 6%
Iron 3mg 15%
Potassium 698mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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