Friday, November 4th, 2011 | posted by mike

Serves 4

1 3/4 – 2 lb. bluefish fillets  - pin bone removed, cut into portions

Drakes batter mix or seasoned flour

For the sauce

1/4 C extra virgin olive oil

4 T capers drained and rinsed

1 t lemon zest

4 t chives, chopped

1 t anchovies, finely chopped

2 t Parmesan reggiano, grated

1 T fresh basil, chopped

2T fresh Italian parsley, chopped

1 clove garlic, minced

Freshly ground black pepper, to taste

Place all ingredients in a small bowl and gently whisk.

Pre heat oven to 400º

Heat ovenproof heavy-duty pan or skillet over med. high heat

Dust bluefish fillets in Drakes

Add about 1 T olive oil to pan

When oil is sizzling hot add bluefish, skin side up

When fillet caramelizes and develops a nice crust (about 2-3 min.) flip and pop in the oven for another 6-8 min. or until fillet is opaque in the center.

Heat amount of sauce that you’d like in a small saucepan and serve over the center of each portion.

If you would prefer to bake/ broil instead of using the pan, simply bake fillets at 350º (basted with a little olive oil) for 7 min. Then click up to broil to brown the top for another 2-5 min. or until opaque in center.