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Serves/Makes: 8 - 10

Ingredients:

• 3 whole bluefish (about 3 pounds each), cleaned, leaving the heads and tails intact
• 2 large carrots, sliced thin
• 1 large onion, chopped
• 5 ribs of celery, sliced thin
• 1/2 cup coarsely chopped fresh dill
• 1/2 cup coarsely chopped fresh basil leaves
• 1 cup coarsely chopped fresh parsley leaves
• 1/2 stick (1/2 cup) unsalted butter, melted
• 1 1/4 cups dry white wine
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper, or to taste

How to cook Baked Stuffed Bluefish in White Wine:

• Sprinkle the bluefish inside and out with the salt and the pepper.
• In a large bowl, combine the carrots, onion, celery, dill, basil, and parsley.
• Spoon 3/4 of the stuffing into the bluefish, reshape the fish, pressing them closed, and arrange them cut sides down in a baking dish just large enough to hold them.
• Arrange the remaining stuffing around the bluefish and pour the butter and the wine over the bluefish.
• Bake the bluefish in the middle of a preheated 350 degrees F oven for 35 minutes or until they just flake.
• Transfer them carefully with spatulas to a platter and spoon the stuffing around them.

Notes:

Bluefish is a fatty, fine-textured fish, ranging from white to silver in color. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.

This recipe for Baked Stuffed Bluefish in White Wine serves/makes: 8 - 10

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Main Ingredient: Bluefish
Preparation Method: Baked