Baked bluefish fillets with potatoes, garlic, and olive oil, Genoese style from Essentials of Classic Italian Cooking (page 306) by Marcella Hazan

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Notes about this recipe

  • tinycheesecake on March 27, 2026

    If you bake the bluefish without potatoes, just on a baking sheet, half the olive oil-garlic-parsley mixture will suffice.

  • deboChicago on March 31, 2020

    This is so delicious. We have been making this recipe for (gulp) more than 20 years. We usually do it with halibut. Lovely dish for company but equally good and pretty simple to reduce proportions and make it for two, which we did last night.

  • westminstr on June 18, 2015

    Made this again recently with fresh bluefish from my CSF. Great recipe! 3/6/2018 - made again w blackfish and wanted to add these cooking notes. Used the 2mm blade for the potatoes but 4mm would have been better. Cook the potatoes for longer than she says so that they really have time to crisp up. Fish only needs 10 min or so to cook. Used a half sheet pan for 1.5 pounds potatoes which worked well. Cast iron skillet could be another option especially w fewer/thicker potatoes.

  • thecharlah on January 15, 2015

    I made this with orange roughy and was very pleased with the results. Simple and delicious.

  • Thredbende on August 12, 2011

    This is a standby recipe. I make it with catfish year round. I recommend using a scale to get the proportions right. This is fragrant, inexpensive, quick to cook and reheats well.

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