2 bluefish filets (about 1 ½-2 lbs.)

1 tsp. salt

1 tsp. black pepper

½ cup Hellman’s Light Mayonnaise

½ cup grated parmesan cheese

½ cup Panko breadcrumbs

1 Tbs. fresh rosemary, stemmed and chopped

3 Tbs. butter, melted

2 Tbs. olive oil

Parsley for garnish



Preheat oven to 375 degrees.


Cover a cookie sheet with foil.  Place the bluefish filets, skin-side down on the sheet.  Season the filets with the salt and pepper.  Spread the mayo all over the tops of both filets - it may seem thick, but this is correct and you will not be overpowered by mayo after they are cooked – I promise!


Sprinkle the parm on top of the mayo.  Combine the panko and rosemary and sprinkle that evenly on top of the parm.  Drizzle the filets with the melted butter and olive oil.  Bake for 20-30 minutes, depending on the size of the filets, until the panko is lightly browned and the fish flakes easily with a fork. 


Garnish with parsley and serve with lemon.


Bluefish is known for a ‘gamier’ taste than a lot of other fish, so some people shy away from it.  The mayo and toppings in this recipe help to counter that and make a really lovely and delish fish dish!!  



8 Ingredients or less