• 4 bluefish fillets, about 8 ounces each
• 1 - 1 1/2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• juice of one large lemon
• 2 tomatoes, chopped
• 2 stalks celery, sliced thin
• 2 tablespoons chopped fresh dill
• 1/4 cup plain dry bread crumbs

Preheat the oven to 425 degrees. Place the fillets on a large baking dish or jelly roll pan. Brush the fish with olive oil and sprinkle with salt, pepper and lemon juice. Place the tomatoes and celery on top of the fish. Sprinkle with dill. Scatter the bread crumbs evenly over the fish. Bake for about 16-20 minutes or until cooked through. If the surface needs browning, place the pan under the broiler for a minute or two.