Baked Bluefish with Anchovy Kale, Crispy Potatoes, and Garlic-Thyme Pangritata
The baked bluefish recipe within this larger, complete meal couldn’t be simpler. All you need are three ingredients, and the whole thing cooks in less than 5 minutes. But the other elements are easy as well and make for a perfect well-rounded healthy dinner. While the potatoes are roasting, prep the kale and breadcrumbs. Right before you’re ready to eat, throw the fish under the broiler. It’s elegant enough to entertain with - just serve the fish on a large platter and garnish with lemon wedges and fresh thyme.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
for the potato-kale salad
- 1 pound fingerling potatoes halved
- Olive oil
- Sea salt
- 1 bunch kale preferably Lacinato/Tuscan, ribs removed and finely chopped
- One 2-ounce tin anchovies finely chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/3 cup gluten-free breadcrumbs
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves optional
for the bluefish (three ingredients, promise!)
- 1 1/2 pounds bluefish fillets
- 1 tablespoon mayo
- 1 tablespoon mustard
Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Arrange cut-side down and roast in the oven until crispy and tender, 25 minutes.
Meanwhile, in a large mixing bowl, toss the kale with the anchovies, lemon juice and zest, 1 tablespoon olive oil (see note), and 1/4 teaspoon salt until very well-coated. Set aside.
In a small skillet, heat 1 tablespoon olive oil. Sauté the breadcrumbs, garlic and thyme leaves (if using) over medium-high heat until crispy and very fragrant, about 2 minutes.
Remove the potatoes from the oven and preheat the broiler.
Rinse the bluefish and pat dry with a paper towel. Arrange in a large cast iron skillet, or alternatively, on the roasting pan you used for the potatoes. In a small mixing bowl, combine the mayonnaise and Dijon. Slather the fish with the mustard mixture until it's coated with a thin layer.
Transfer to the oven and broil for 4 to 5 minutes, or until the mustard mixture has begun to brown in spots and the fish is cooked through.
Right before you're ready to serve, toss the potatoes with the kale mixture. Serve the bluefish alongside the potato-kale salad and top with the toasted garlicky breadcrumbs (pangritata).
Instead of adding olive oil to the salad, you can use the oil from your tin of anchovies for even more flavor! Make sure to wait until right before you serve to toss the potatoes with the kale and top with the pangritata as you want both of those elements to stay crispy.