2 lg. bluefish fillets, skinless
Mayonnaise
1/4 - 1/2 tsp. dried dill weed
Juice of 1/2 lemon
Stove Top or Pepperidge Farm stuffing mixture (dry) about 1/2 c. (butter crumbs)
2 tbsp. grated Parmesan cheese

Preheat oven to 450 degrees. Line a 9 x 13 pan with buttered foil. Lay fillets side by side in pan. Sprinkle lemon juice and dill over fish. Spread mayonnaise over fish 1/4-inch thick. Sprinkle Parmesan cheese over mayonnaise; top with buttered bread crumbs.

Bake at 30-40 minutes depending on thickness of fish. Fish is done when it flakes. Can be served with lemon wedges or lemon butter sauce.

LEMON BUTTER SAUCE:

1 stick butter
Juice of 1/2 lemon
1 1/2 tbsp. capers

Melt butter with lemon; add capers. Serves 4-6.