INGREDIENTS
4 (5-oz.) skinless, boneless bluefish fillets
Kosher salt and freshly ground black pepper, to taste
8-12 slices bacon
8 sprigs thyme
3 tbsp. extra-virgin olive oil
DIRECTIONS
Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish fillet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each fillet; set aside.
Coat the bottom of a small baking dish with 1 tbsp. oil and place the fillets in the dish. Drizzle fish with remaining olive oil. Bake until fillets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.
