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Lemon and Almond Baked Bluefish

5.August 2010

A few weeks ago (it seems like every post these days starts with that phrase) we had a visitor.  The puppydaddy (if you’ll forgive my using that word) of Lucy’s old playmate (Snoot) came to visit and we had a lovely time cooking and catching up about his new life, his book, his new girlfriend, and how I’m still kicking around grad school.

I went to the Courthouse Fish Market for dinner inspiration and settled on Bluefish, which I had never eaten before.  Have you cooked it?  If you haven’t, it’s an oily, dark-fleshed fish with a pretty strong taste of the ocean.  It’s hearty but light and tastes really delicious when baked off with some seasonings.  What I did was basically follow this recipe from the NYTimes (the result of some feverish googling on my part).  Anyway, this is pretty short and sweet, but I can only recommend that you try this if you can get your hands on some good bluefish.

The original recipe suggested you serve this with sauteed chard, but I made some homemade gnocchi (which we’ll talk about someday, I promise) and served that with pesto from the balcony basil bush.  (It’s too big to be called a plant.)

Lemon and Almond baked Bluefish

  • 1 bluefish fillet of about a pound and a half
  • salt and pepper
  • zest of one lemon
  • 1 t fresh thyme leaves
  • 1 T butter
  • 1/4 c sliced almonds
  • olive oil
  • 2 garlic cloves finely chopped
  1. Preheat oven to 400 degrees.
  2. Remove the dark strip of flesh from the center of the fillet.  I’m told that’s where the strongest fishy taste lives.
  3. Place fish skin-side down on a rimmed baking sheet and season with salt and pepper.
  4. Sprinkle lemon zest and thyme all over fillet.
  5. Top the fish with chunks of butter and sprinkle almonds on top.
  6. Roast until fish is just opaque and almonds are starting to brown at edges, 6 to 9 minutes.  This fish will NOT flake like a lighter fish, so don’t wait for that to happen to determine doneness.
6 Comments leave one →
  1. ACD permalink
    5.August 2010 22:23

    Remove the dark strip of flesh from the center of the fillet and feed it to your friend Andrea.

    A mustard-lemon-garlic-olive oil marinade is also magic on bluefish.

  2. Jamie permalink
    5.August 2010 22:35

    Amazing picture… And more soon about the gnocchi, please!

  3. Puppydaddy permalink
    7.August 2010 19:19

    This was teh shit! Probably one of the three best fish meals I’ve ever had, right up there with Beijing “flat fish” (like a Chinese catfish with extra strontium).

    • Darby O'Shea permalink*
      9.August 2010 19:16

      HA. I’m officially only going to refer to you as Puppydaddy (or maybe PD for short) from now on. Come back for another visit and we’ll cook again!

  4. 11.August 2010 15:49

    Whoah. Things are getting serious around here! And homemade gnocchi? Yes, please!

  5. 16.August 2010 18:04

    As your resident landscape architect commenter, may I recommend “basil shrub” in place of “basil bush?” We LA-ers snicker like 5th graders whenever we hear someone refer to their “bush.” Thank you.

    P.S. I agree with Andrea, above. The dark part of the bluefish flesh is the best.

    P.P.S. Have you ever had smoked bluefish pâté? I think one can make this at home (more authentic if one knows a guy with a smoker in his backyard… I could hook you up…) It is the savory food of gods.

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