1 Tbsp Shallots, minced and sautéed slightly in olive oil
½ tsp Pepper
½ tsp Salt
Preheat oven to 375°F. Place fish in a large baking dish. With gloves on, rub olive oil all over the fish. Season the fish lightly on all sides with lemon pepper and Old Bay. Top with slices of lemon. Bake for approximately 12 to 20 minutes, depending on the type and thickness of the fish, until tender and flaky. Blueberry Ginger Sauce: Sauté shallots in olive oil. In a medium saucepan, add 1 cup water and blueberries and let simmer for 10 minutes. When done, press the blueberries in the water with a masher. Add pickled ginger, sautéed shallots, salt, and pepper, let sit. Mash again. Mash together one last time and run the mixture through a fine sieve to remove all of the goodies; it will leave you with a smooth and velvety Blueberry Ginger Sauce. Toss what's left in the sieve away. Season sauce again, if needed. Serve hot over the fish.
Baked Lemon Pepper Fish with Blueberry Ginger Sauce https://cheflynnmichelle.com/savoring-the-flavors-and-healthy-eating-of-the-mellow-days-of-summer/ August 2, 2021