Italian Baked Bluefish: The Best Italian Baked Bluefish Recipe from Cook'n

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	Italian Baked Bluefish

The blue-red flesh of bluefish lightens with cooking. For a less "fishy" flavor, remove the dark fatty stripe down the side of the fillet. Halibut or ocean perch can be substituted in this recipe with fine results.

   1 pound bluefish or other medium-fat fish fillets
   1/4 cup dry red wine
   2 tablespoons chopped ripe olives
   1 tablespoon capers
   4 anchovies fillets, drained and finely chopped
   2 cloves garlic, crushed
   1 (28-ounce) can Italian plum tomatoes, drained and chopped

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Heat oven to 350°. Cut fish fillets into 4 serving pieces. Place in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients; pour over fish. Bake uncovered about 40 minutes or until fish flakes easily with fork.
1 Serving: Calories 170 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 65mg; Sodium 310mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 25g.

Microwave Directions: Decrease wine to 2 tablespoons. Cut fish fillets into 4 serving pieces. Arrange fish, thickest parts to outside edges, in square microwavable dish, 8x8x2 inches. Mix remaining ingredients; pour over fish. Cover loosely and microwave on High 9 to 11 minutes, rotating dish 1/4 turn every 4 minutes, until fish flakes easily with fork.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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