Saveur

SERVES 8

This preparation is a delicious, easy alternative to grilling bluefish.

4 tsp. coarse salt
2 lemons, thinly sliced
Leaves of 1 small bunch fresh parsley
5 sprigs fresh thyme
6 thick slices bacon, finely diced
1  5–7-lb. bluefish, cleaned
1 yellow onion, peeled and sliced

1. Preheat oven to 375º. Lay a piece of heavy-duty foil, 6" longer than the fish, on a work surface. Sprinkle 2 tsp. of the salt down the center of foil, then lay half the lemon slices on top of salt. Scatter a handful of parsley and thyme sprigs and half the bacon over lemons.

2. Stuff the fish with the remaining parsley and thyme sprigs and onion slices, then lay fish on the herbs. Cover fish with remaining bacon, then lemon slices. Sprinkle with remaining 2 tsp. coarse salt. Cover with foil, rolling and crimping edges to seal. Bake in oven for 30 minutes.

This article was first published in Saveur in Issue #29