Baked Bluefish: Bluefish

Name: Baked Bluefish: Bluefish
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 6 blood oranges, segmented and zested; 4 blue fish fillet, 1 1/2 pounds total; 59 milliliters packed mint leaves; 4 Tbsps extra-virgin olive oil, plus extra for drizzling; 237 milliliters oregano flowers, or other late summer herb flowers; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 1 medium red onion, sliced paper thin; 4 servings Salt and freshly ground black pepper

Baked Bluefish: Bluefish is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 15g of fat, and a total of 172 calories. Head to the store and pick up blood orange zest, olive oil, mint leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Cut 4 pieces of parchment paper into 16-inch squares. Grease each piece of parchment with 1 tablespoon olive oil. Season the blue fish with salt and pepper and place just right of the center of each piece of parchment paper. Divide the orange segments, oregano flowers, and red onion on top of the 4 fish fillets and sprinkle each with parsley and mint,

Ingredients you will need

Orange Slices

Salt And Pepper

Fish Fillets

Bluefish

Olive Oil

Red Onion

Oregano

Parsley

Mint

Equipment you will use

Baking Paper

Drizzle with olive oil and some juice from the oranges. Fold the left half of the parchment over and crimp the edges between your thumb and forefinger so that each pouch is sealed.

Ingredients you will need

Olive Oil

Orange

Juice

Brush each pouch with olive oil.

Ingredients you will need

Olive Oil

Place each on a cookie sheet and bake 10 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Remove and present still sealed to each diner. Using a sharp knife or a pair of scissors, open the "cartoccio".

Equipment you will use

Kitchen Scissors

Knife

Drizzle with olive oil, add some raw orange zest, salt, and more orange juice. Eat immediately.

Ingredients you will need

Orange Juice

Orange Zest

Olive Oil

Salt

Option Two: Make the pouch of double layers of foil and cook on a grill for 8 minutes.

Equipment you will use

Grill

Aluminum Foil

Equipment

Ingredients

Servings:

blood oranges, segmented and zested 4

blue fish fillet, 1 1/2 pounds total 59milliliters

packed mint leaves 4Tbsps

extra-virgin olive oil, plus extra for drizzling 237milliliters

oregano flowers, or other late summer herb flowers 2bunches

Italian parsley, finely chopped to yield 1/2 cup 1medium

red onion, sliced paper thin 4servings

Salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.