BED: Baked Bluefish (or Tofu)

Several months ago, I read a review in Tasting Table of a cookbook called The Adaptable Feast which was comprised of recipes for omnivore dishes from which you could create vegetarian servings and vegetarian dishes that you could add some meat to and feed a couple of omnivores. While I never ended up buying the book, this idea of adapting one dish for various diets definitely piqued my curiosity.

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.

Line a baking pan with aluminum foil. Spread out potatoes evenly. Place fish (and/or tofu) on top. Brush with 2 tablespoons melted butter. Sprinkle onions and dill over everything.

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!

Edible Links:

• Baked Bluefish from Allrecipes.com
• Baked Tofu from The Kitchn
• Baked Bluefish Fillets with Potatoes, Garlic, and Olive Oil, Genoese Style from Shaw's
• Baked Bluefish: Bluefish "in Cartoccio" from Food Network
• Baked Bluefish from Simply Recipes