Roasted Fish With Coriander In Vinegar Sauce

Name: Roasted Fish With Coriander In Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened; 20 Turkish bay leaves; 2 tablespoons whole coriander seeds; 2 tablespoons coarse sea salt; 1 (4-lb) whole bluefish, cleaned, with head and tail intact; 1/2 lb whole almonds (1 1/2 cups), toasted and coarsely chopped; 1 lemon, thinly sliced; 1 cup white-wine vinegar; 2 Turkish bay leaves; 6 whole black peppercorns, slightly crushed; 1/4 teaspoon coarse sea salt; a large (17- by 14- by 3-inch) nonreactive roasting pan

Servings: persons

3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened
20 Turkish bay leaves
2 tablespoons whole coriander seeds
2 tablespoons coarse sea salt
1 (4-lb) whole bluefish, cleaned, with head and tail intact
1/2 lb whole almonds (1 1/2 cups), toasted and coarsely chopped
1 lemon, thinly sliced
1 cup white-wine vinegar
2 Turkish bay leaves
6 whole black peppercorns, slightly crushed
1/4 teaspoon coarse sea salt
a large (17- by 14- by 3-inch) nonreactive roasting pan

1
Rub softened butter over bottom of roasting pan and sprinkle with 12 bay leaves, 1 tablespoon coriander seeds, and 1 tablespoon sea salt.
2
Rinse fish and pat dry, then arrange diagonally in roasting pan. If fish is more than 18 inches long, tail will curl up side of pan (wrap tail in foil to prevent burning).
3
Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
4
Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500u00b0F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
5
Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
6
Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened, 20 Turkish bay leaves, 2 tablespoons whole coriander seeds, 2 tablespoons coarse sea salt, and more.

Yes, Roasted Fish With Coriander In Vinegar Sauce 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.

That's it — enjoy your meal!