Lemon and Almond Baked Bluefish
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
- Preheat oven to 400 degrees.
- Remove the dark strip of flesh from the center of the fillet. I’m told that’s where the strongest fishy taste lives.
- Place fish skin-side down on a rimmed baking sheet and season with salt and pepper.
- Sprinkle lemon zest and thyme all over fillet.
- Top the fish with chunks of butter and sprinkle almonds on top.
- 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.