Keep it Simple

Dinner:  October 10, 2007

I’m still suffering from this awful cold, so I kept things pretty simple last night. I started with about half a dozen fat garlic cloves and some fingerling potatoes halved lengthwise, placed them in a baking dish, covered them with olive oil and cooked them for 30 minutes in a 325 degree oven. After 30 minutes I added some small heirloom tomatoes, halved or quartered depending on their size, and laid two bluefish filets on top. I seasoned everything with Kosher salt and Herbes de Provence and let it roast at 400 degrees for another 20 minutes or so. When the fish was cooked through, I removed them to a small plate so I could pull out the potatoes, tomatoes and garlic using a slotted spoon and mound them on our plates. The bluefish went on top, and I sprinkled a bit of chopped flat-leaf parsley on top. Not the prettiest dish, but it was a tasty, satisfying, and most importantly easy weeknight meal.

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4 thoughts on “Keep it Simple

  1. bluefish–definitely underutilized. Glad to see you preparing it. The strong flavor doesn’t appeal to everyone. It works very well roasted with apples.

  2. Jennifer Hess says:

    Ed, I have to admit my husband and I are only recent converts, but we have really fallen in love with the rich flavor of bluefish – and it’s so inexpensive and good for you, we plan to eat it more often! Roasted with apples sounds wonderful.

  3. Jennifer Hess says:

    Toni – I love it, but I will warn you that it’s one of those richly flavored oily fish. If you like sardines, mackerel and those types of fish, you’ll probably like bluefish. Also, you’ll want to make sure it’s VERY fresh – it can get “fishy” smelling quickly.

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