One Dish Bluefish Recipe

Name: One Dish Bluefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sweet potatoes, peeled and cut into 2-inch chunks; 3 tablespoons fruity olive oil; 1 large bunch of scallions, white and green, cut into 1-inch pieces, about 4 cups; 2 garlic cloves, finely chopped; 1/2 cup dry white wine; One 15-ounce can peeled tomatoes, drained and coarsely chopped; 3/4 teaspoon ground cardamom; Salt and freshly ground pepper; 4 skin-on bluefish fillets (about 7 ounces each); 2 tablespoons finely chopped fresh flat-leaf parsley

Servings: persons

1 pound sweet potatoes, peeled and cut into 2-inch chunks
3 tablespoons fruity olive oil
1 large bunch of scallions, white and green, cut into 1-inch pieces, about 4 cups
2 garlic cloves, finely chopped
1/2 cup dry white wine
One 15-ounce can peeled tomatoes, drained and coarsely chopped
3/4 teaspoon ground cardamom
Salt and freshly ground pepper
4 skin-on bluefish fillets (about 7 ounces each)
2 tablespoons finely chopped fresh flat-leaf parsley

1
Put the sweet potatoes in a food processor and pulse until the largest pieces are about 1/2 inch and the smallest about 1/4 inch.
2
Set aside.
3
In a large, deep, nonreactive skillet, heat the olive oil.
4
Add the scallions and cook over moderately high heat until just softened, about 3 minutes.
5
Add the garlic and cook until fragrant, about 1 minute.
6
Pour in the white wine, bring to a boil and boil for 1 minute.
7
Add the sweet potatoes, tomatoes, cardmom, 1/2 tablespoon salt and 1/8 teaspoon pepper.
8
Reduce the heat to moderate, cover tightly and cook until the potatoes are just tender, about 20 minutes.
9
Using tweezers or pliers, remove the small pin bones that run the length of the bluefish fillets.
10
Season the bluefish with salt and pepper and arrange the fillets, skin side down, on top of the vegetable ragout, overlapping them slightly if necessary.
11
Sprinkle the bluefish with the parsley, cover tightly and cook until the fish begins to flake, about 15 minutes.
12
Transfer the bluefish fillets and the vegetable ragout onto serving plates, spoon some of the cooking juices over the fish and serve.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound sweet potatoes, peeled and cut into 2-inch chunks, 3 tablespoons fruity olive oil, 1 large bunch of scallions, white and green, cut into 1-inch pieces, about 4 cups, 2 garlic cloves, finely chopped, and more.

Yes, One Dish Bluefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One Dish Bluefish

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