A simple combination of mustard, lemon, and breadcrumbs tops the bluefish,  which starts out in the oven, but finished under the broiler for some crispness. The idea came from a similar preparation used on halibut by Tina Miller in her book Vineyard Harvest: A Year of Good Food on Martha’s Vineyard (Broadway, 2005). This recipe uses thyme, but you can vary the herb by substituting fresh dill or tarragon.

Serves 2

• 1 bluefish fillet
• Salt and pepper
• 3 tablespoons butter, softened
• 1/2 teaspoon fresh thyme
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons panko (Japanese) bread crumbs (available at Cronig’s)

1. Preheat oven to 400 degrees. Oil a glass baking dish and place fish skin side down. Season with salt and pepper.

2. In a small bowl, combine softened butter with thyme, lemon zest, lemon juice, mustard, and bread crumbs. Spread on top of the bluefish.

3. Bake for 15 to 20 minutes, depending on the size of the fish. Turn on broiler and move fish up to within 6 inches of broiler. Broil for 2 to 3 minutes, or until fish is easily pierced with a fork and lightly browned on top.