1 tbls. olive oil
1 bluefish, 2 to 3 pounds, cleaned and split
1 tsp. sesame oil (optional)
2 cloves garlic, finely minced
1 tbls. lemon juice
Parsley sprigs for garnish (optional)
Preheat the oven to 425 degrees F.
Spread the olive oil over the surface of a large, shallow baking pan.
Place the bluefish cut-side up in the baking pan and sprinkle the surface uniformly with the sesame oil, garlic, and lemon juice.
Bake, uncovered, until the flesh flakes with fork (20 to 25 minutes).
Serve with lemon wedges. If desired, garnish with parsley.
Note: With many species of fish the nutritional pluses are outweighed by the hazards of methyl mercury. Below is a list of fish that are low in mercury:
Summer Flounder, Wild Pacific Salmon, Croaker, Sardines, Haddock