Friday, March 15, 2013


serves four

4  5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste
8–12 slices bacon
8 sprigs thyme
3 tablespoons extra-virgin olive oil
Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.
Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.
bacon recipe courtesy of: Saveur, Issue #130

No comments: