Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Whole potatoes; sliced |
| 4 \N | Whole granny smith apples; cored; peeled, sliced |
| 1 tablespoon | Shallots; minced |
| 2 \N | Cloves garlic; minced |
| ⅓ cup | Canola oil |
| 6 \N | Whole bluefish fillets |
| 1 cup | Mustard; coarse |
| 1½ cup | Dry white wine |
| \N \N | Fresh parsley for garnish |
From: jouet@... (JOUET)
Date: 15 Aug 1995 09:17:28 -0500 Recipe By: Molly O'Neill's New York Cookbook Preheat oven to 350. Place the potatoes, apples, shallots, garlic and half of the canola oil in a nonreactive roasting pan and toss well to combine.
Bake until the vegetables are tender, 15 minutes. Meanwhile, rub the bluefish fillets with the remaining oil and the mustard. Place the bluefish fillets on top of the bed of roasted apples and potatoes and pour the wine over it all. Bake until the fish is cooked through, about 10-15 minutes.
Sprinkle with parsley before serving.
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