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
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