The Elf/Shad/Bluefish season is short and they spoil very quickly, so you have to get them fresh and eat them right away – limit your catch don’t catch your limit. This species is considered to be a sport fishing fish as they are so aggressive. This species is also excellent, grilled, smoked and braid and for this preparation of Elf / Shad or Bluefish I have baked it in foil with lemon (it’s important as it cuts the fattiness of the fish), butter, Roberston’s fish spice and a little white wine.
Ingredients:
- Elf / Shad / Bluefish fillet
- Kosher salt
- Ground black pepper
- Slices of fresh lemon
- 3 x teaspoons butter
- Robertson’s fish spice
- 3 x tablespoons dry white wine
- 2 tablespoons lemon juice
Method
- Pre-heat oven to 180 degrees
- Place fillets skin-side down in foil in a roasting pan
- Add salt, pepper, Robertson fish spice, lemon slices, butter, lay a layer of thin lemon slices on the top of the fillets once spiced, also arrange butter along the top of the fillet.
- Add white wine and lemon juice, seal the foil around the fish in that the liquid does not run out.
- Place in the oven and bake for 15-20 minute until the fish is cooked through and is opaque
- Lift the fillet from the foil, place on a serving dish and pour the cooking liquid over the fish to serve.

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