Boston bluefish, or pollock, has sometimes received a bad press, mostly because of bad handling and processing.

But fresh Boston bluefish fillets, when cooked properly, come out light, white and flaky.  It is popular with seafood chefs.

And at half the price of similar white fish like cod, hake and haddock, it suits every family budget.  Here is the quick and easy recipe for Baked Boston Bluefish with Shallots.

Ingredients:

• 1 1/4 pounds of fresh Boston bluefish fillets
• 2 tsp vegetable cooking oil
• 1 tbsp of butter
• 2 tbsp minced shallots
• 1/4 C dry white wine
• 1 1/2 C finely chopped leeks
• 1 C heavy cream (lighter cream for diet recipe)
• Salt and white pepper to taste

Method:

1. Preheat oven to 375 degrees.
2. Lightly coat cooking pan.
3. Add shallots.
4. Pat dry and brush each fillet with cooking oil, add to pan.
5. Cover pan with lightly oiled foil and cook for 10 minutes.
6. In skillet, saute leeks in butter, add wine, cover and simmer, stirring on occasion.
7. Take fish from oven, set on serving platter and keep hot.
8. Add baking pan liquid to leek mixture and reduce to 1/4 cup, adding cream and seasoning.
9. Pour sauce over the fish.

Serve and enjoy!