Baked Bluefish Best Family Recipes

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Baked Bluefish

"A baked bluefish recipe which surrounds the palate with bluefish taste but now not the fat or commonly sturdy bluefish scent. This fish tastes delicious served over cooked rice, egg noodles or on a tossed salad."

Ingredients :

2 half of kilos bluefish fillet(s)
1 (8 ounce) field herb-seasoned dry bread stuffing blend
1 half of cups boiling water
half of cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
half of cup minced onion
4 sprigs clean dill weed

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H30M

Preheat oven to 500 degrees F (260 levels C).
Trim all of the dark meat from the fillets. Rinse in bloodless water, dry and sprinkle with salt and pepper. Combine stuffing blend with boiling water and half of cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing combination on pinnacle of foil. Place fillets on pinnacle of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp collectively edges of tin foil to seal.
Bake on middle self of preheated oven for 10 mins, reduce oven temperature to 400 ranges F (2 hundred tiers C) and bake for a further 60 minutes.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it evenly, and make clean-up easier.

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