Extra virgin olive oil can be said to be the best. Olive oil can be used quite frequently in the kitchen and to help make things easier, an olive oil cruet would most certainly come in handy. Made out of tough break resistant glass, the handblown cruet is extremely durable and won’t break easily. You can store up to two different types of oils in it. That is why it is called an oil and vinegar cruet. It has a grape compartment inside of the main compartment, separating the two.
- One half cup dry white wine
- One large onion
- Pepper and salt to taste
- Three tablespoons extra virgin olive oil
- Three tablespoons flat leaf parsley
- Two pounds bluefish or mackerel fillets
- Two tablespoons lemon juice
Wash the fish and pat dry. Slice into six horizontal slices. Finely chop the onion as thin as you can and then dice the parsley. Take out a glass dish and place in the fish. Pour in the white wine on top of the fish and then cover the dish with plastic. Refrigerate for two and a half hours. Preheat the oven to 350 degrees and remove from fridge. Add half the olive oil in a large baking dish and spread well. Toss the onion in the dish and then put the mackerel in this baking dish. Drizzle the other half of the olive oil on top of the fish. Bake the fillets for 15 minutes. Sprinkle on the lemon juice, parsley, salt and pepper.