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Bluefish with Crisp Potatoes

2 lbs. peeled, thinly sliced potatoes
½ cup olive oil
1 TBSP. garlic, minced
1 cup parsley or basil
Salt and pepper to taste
2 fillets bluefish
3 medium tomatoes, sliced

Cover bottom of baking dish with the potatoes.

Toss the potatoes with the olive oil, garlic and parsley or basil, salt and pepper.

Preheat oven to 450 degrees.

Roast the potatoes, stirring occasionally, until they are nicely browned and almost cooked through, 20 to 40 minutes.

Lay the bluefish over the potatoes, add a little more olive oil, if necessary.

Spread the sliced tomatoes over the bluefish and sprinkle with salt and pepper.

Serves 4.

Coastal Fisherman Merch
CF Merch



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