Ingredients
- 2bluefish fillets, 6 to 8 ounces each, preferably center cut and about 3/4-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 Information
Nutritional analysis per serving (2 servings)
517 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 46 grams protein; 132 milligrams cholesterol; 1015 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- 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.
20 minutes
Dining and Cooking