Bluefish With Lemon-Almond Butter and Swiss Chard

By Melissa Clark

Published August 11, 2009

Total Time
20 minutes
Rating
4(28)
Comments
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Ingredients

Yield:2 servings

  • 2 bluefish fillets, 6 to 8 ounces each, preferably center cut and about ¾-inch thick

  • Kosher salt

  • black pepper

  • ¼ teaspoon grated lemon zest

  • 1 teaspoon fresh thyme leaves

  • 1 tablespoon butter, cut into bits

  • 2 tablespoons slivered almonds

  • 2 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 large bunch Swiss chard, ribs removed, leaves torn into pieces

  • Pinch of freshly grated nutmeg

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

15 grams carbs; 132 milligrams cholesterol; 532 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 33 grams fat; 6 grams fiber; 1209 milligrams sodium; 47 grams protein; 4 grams sugar

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

  1. 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.

  2. 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.

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Ratings

4 out of 5
28 user ratings
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Comments

K McB

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.

K McB

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.

diane abt

Just did the blue fish…served with stir fried snow peas. The blue fish was superb..with precisely the seasoning outlined here.

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