Bluefish With Lemon-Almond Butter and Swiss Chard
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bluefish fillets, 6 to 8 ounces each, preferably center cut and about ¾-inch thick
- Kosher salt
- black pepper
- ¼teaspoon grated lemon zest
- 1teaspoon fresh thyme leaves
- 1tablespoon butter, cut into bits
- 2tablespoons slivered almonds
- 2tablespoons olive oil
- 2garlic cloves, minced
- 1large bunch Swiss chard, ribs removed, leaves torn into pieces
- Pinch of freshly grated nutmeg
- Lemon wedges, for serving
Nutritional analysis per serving (2 servings)
532 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 47 grams protein; 1209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place fish skin-side down on a rimmed baking sheet and season with salt and pepper. Smear lemon zest all over fillets and sprinkle with thyme. Dot top of fish with butter and sprinkle with almonds. Roast until fish is just opaque and almonds are starting to brown at edges, 6 to 9 minutes.
- Step 2
While fish cooks, sauté chard. Heat oil in a skillet and add garlic and a pinch of salt and pepper. Let cook for 30 seconds, then add chard. Sauté until chard is very tender, about 5 minutes. If pan starts to dry out before chard is cooked, mix in a tablespoon of water. Season with more salt, pepper and nutmeg. And serve with fish and lemon wedges.
Private Notes
Comments
The bluefish was excellent and the recipe super simple. I used parchment paper underneath, so no cleanup issues. I'd also bought Tuscan kale at the greenmarket so I made that instead of the chard to accompany the fish. We drank an Amontillado sherry alongside, which was really perfect.
The bluefish was excellent and the recipe super simple. I used parchment paper underneath, so no cleanup issues. I'd also bought Tuscan kale at the greenmarket so I made that instead of the chard to accompany the fish. We drank an Amontillado sherry alongside, which was really perfect.
Just did the blue fish…served with stir fried snow peas. The blue fish was superb..with precisely the seasoning outlined here.