And so, when I saw bluefish at the farmer's market one Saturday, the vegetarian and I came up with a way to make just one dish out of it but still have two meals. Originally, I was just going to make a separate pan of tofu (and I'm including instructions for that if it interests you) but the vegetarian wasn't in the mood for tofu so instead I baked the bluefish on top of lots of potatoes and onions. Because I used a big pan, the bluefish was only on half of the vegetables and those, along with a Cucumber Millet Bean Salad with Mozzarella and Blackberry and Mozzarella Salad with Rosemary. (NOTE: If you're a strict vegetarian, you'll probably want to cook the vegetables in a separate pan from the fish so as to avoid any fish juices sneaking in.) If you're drinking wine, I recommend a Chardonnay, preferably local. Bon appetit!
Baked Bluefish (or Tofu)
Adapted from Allrecipes.com
- 1 1/4-2 1/2 pounds bluefish fillets, trimmed (and/or extra-firm tofu, pressed and drained)
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper, freshly ground
- 8 red-skinned potatoes, sliced very thin
- 1/2 cup + 2 tablespoons butter, melted
- 1 red onion, minced
- 4 sprigs dill leaf, minced
Preheat oven to 500 F. Pat bluefish (and/or tofu) dry and sprinkle with salt and pepper. In a large bowl, toss potatoes with 1/2 cup melted butter.
Cover with another sheet of aluminum foil and bake 10 minutes, then reduce oven to 400 and bake an additional 20-30. (If only doing tofu, only bake for an additional 10 minutes.) Enjoy!