Whole Roasted Bluefish
1 whole bluefish, scaled and gutted (approximately 4-5 lbs)
Chervil, parsley or fennel, fresh and roughly chopped
Preheat the oven to 400 degrees. Rinse the fish under cold water, thoroughly rinsing out the cavity and allow to air dry. Cover a sheet pan with aluminum foil, place the fish on it and rub olive oil all over the fish to evenly coat, this helps the fish hold the seasoning and distributes heat to ensure even cooking and crispy skin. Season both sides and cavity with salt and pepper generously, stuff the cavity with fresh herbs and lay in the middle of the sheet pan. Put the fish on the center rack, about six inches away from the top of the oven and cook for about eight minutes, remove from oven and flip the fish over and finish cooking another eight minutes on the second side. To test for doneness, I peel back the skin and flesh along the backbone; if the flesh pulls off the spine, then the fish is cooked. Remove from oven, squeeze some lemon over the whole thing and have at it! I often serve it with quickly roasted spring radishes and homemade aioli or mayonnaise.
1/2 filet bluefish, skinned and deboned.
2 tablespoons of the best olive oil you can find.
1/2 teaspoon chili flakes
Juice of half a lemon
1 teaspoon fennel seeds
Garlic chives, finely chopped
With a mortar and pestle, mash together the fennel seeds and chili flakes until they form a fine powder. Mix this powder in a bowl with the olive oil and lemon juice to make dressing. Keep the bluefish on ice or chilled in the fridge until serving, when ready to serve slice very thin pieces of fish against the grain and lay them out on plates or a platter. Season well with salt, drizzle the dressing artfully and irregularly over the fish and sprinkle garlic chives everywhere on the plate. Serve immediately.