Baked Bluefish With Anchovy Kale Crispy Potatoes And Garlic Thyme Pangritata Recipes

BAKED BLUEFISH WITH ANCHOVY KALE, CRISPY POTATOES, AND GARLIC-THYME PANGRITATA

Steps:

• 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).

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

EASY OVEN BAKED BLUEFISH

Steps:

• Preheat oven to 400 degrees Fahrenheit. Spray baking dish with olive oil spray.
• Rinse bluefish under the cold running water. Pat dry with paper towels.
• Spray baking dish with olive oil spray and place fish skin side down in it. Sprinkle spices on top of the fish and lay tomatoes and lemon slices around it.
• Place the baking dish in the oven for 15 minutes. Then broil for another 2-3 minutes.

CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY

Steps:

• Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
• When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
• Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.