2 1/2 lb bluefish fillets
1 8-oz container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tbsp butter, melted
1/2 cup onion, minced
4 sprigs fresh dill weed
1. Preheat oven to 500 degrees F (260 degrees C).
2. Trim all of the dark meat from the fillets. Rinse in cold water, pat dry with paper towels and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter. Stir until blended.
3. Cover a baking sheet with a lightly greased double layer of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tbsp melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
4. Bake on center shelf of preheated oven for 10 min, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 min.