Ingredients

The following ingredients have 4 Servings
  • 1 pound fingerling potatoes (halved)
  • Olive oil
  • Sea salt
  • 1 bunch kale (preferably Lacinato/Tuscan, ribs removed and finely chopped)
  • One 2-ounce tin anchovies (finely chopped)
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/3 cup gluten-free breadcrumbs
  • 2 garlic cloves (minced)
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 1/2 pounds bluefish fillets
  • 1 tablespoon mayo
  • 1 tablespoon mustard

Instruction

  • Preheat the oven to 400 degrees F. On a parchment-lined baking sheet, toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Arrange cut-side down and roast in the oven until crispy and tender, 25 minutes.
  • Meanwhile, in a large mixing bowl, toss the kale with the anchovies, lemon juice and zest, 1 tablespoon olive oil (see note), and 1/4 teaspoon salt until very well-coated. Set aside.
  • In a small skillet, heat 1 tablespoon olive oil. Sauté the breadcrumbs, garlic and thyme leaves (if using) over medium-high heat until crispy and very fragrant, about 2 minutes.
  • Remove the potatoes from the oven and preheat the broiler.
  • Rinse the bluefish and pat dry with a paper towel. Arrange in a large cast iron skillet, or alternatively, on the roasting pan you used for the potatoes. In a small mixing bowl, combine the mayonnaise and Dijon. Slather the fish with the mustard mixture until it's coated with a thin layer.
  • Transfer to the oven and broil for 4 to 5 minutes, or until the mustard mixture has begun to brown in spots and the fish is cooked through.
  • Right before you're ready to serve, toss the potatoes with the kale mixture. Serve the bluefish alongside the potato-kale salad and top with the toasted garlicky breadcrumbs (pangritata).