Bluefish Andalouse

• 2 Tbsp. olive oil
• 1 lb. boneless bluefish fillets
• 1 c. sliced onion
• 1 tsp. minced garlic
• 1 1/2 c. sliced green pepper
• 1/2 tsp. stem saffron or 1/4 tsp. powdered saffron
• 1 bay leaf
• 1 sprig fresh thyme or 1/2 tsp. dried
• 2 c. chopped tomatoes
• 1 tsp. red wine vinegar
• 1 Tbsp. chopped parsley

1. Preheat oven to 400u0b0.
2. Spread 1 tablespoon oil on bottom of baking dish, large enough to hold the fillets in one layer. Arrange the fillets skin side down in the dish.
3. (If large fillets, cut into 2 or 3 pieces).
4. Heat 1 tablespoon of oil in saucepan and add onion, garlic, green pepper, saffron, bay leaf and thyme.
5. Cook, stirring often for 5 minutes.
6. Add tomatoes, vinegar and parsley.
7. Cook another 10 minutes, stirring occasionally.
8. Ladle the sauce over the fish.
9. Bring to boil on top of stove.
10. Place in the oven and bake for 15 minutes.
11. Remove from oven and let stand in the marinade until cool.
12. Chill, if desired.
13. Yield:
14. 4 servings.

olive oil, boneless bluefish fillets, onion, garlic, green pepper, stem saffron, bay leaf, thyme, tomatoes, red wine vinegar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287715 (may not work)