INGREDIENTS
2 1/2 lbs. bluefish fillets, boned and skinned
1/2 cup olive oil
Juice of one lemon
3 garlic cloves, chopped
Salt and pepper
3 TBSP. fresh rosemary, chopped
3 TBSP. fresh oregano, chopped
5 ripe tomatoes, sliced
DIRECTIONS
Preheat oven to 425 degrees.
Rinse the fillets and dry thoroughly.
Divide into 6 servings.
Place the fillets in a shallow dish.
Combine olive oil, garlic, salt and pepper.
Add half of the fresh herbs and pour over fish, making sure each piece is well coated.
Marinate in refrigerator for at least one hour.
When ready to cook, drain the marinade and bake uncovered for 8 to 10 minutes, or until done. Can also be broiled.
Serve the fish on a bed of sliced tomatoes and sprinkle with remaining fresh herbs; drizzle with olive oil.
Serves 6.
