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Dinner Tonight: March 25, 2016 Bluefish with Roasted Vegetables

Bluefish with Roasted Vegetables


Go around the table naming things you're grateful for, in alphabetical order!


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Bluefish, though not a pretty fish, is harvested in New England in the summer, and is relatively inexpensive at about $9 for a pound and a half.

If you can’t get bluefish, substitute delicious and nutritious mackerel. This recipe was provided by Dr Anne Fishel, PhD.


Serves 3-4

  • 1 1/2 lbs. bluefish
  • 1/3 cup mayonnaise
  • 2 Tbsp. mustard
  • 1 clove garlic, minced
  • 1 Tbsp. fennel seeds, roasted
  • Any combination of: 1 onion, 2 carrots, 1 potato, 2 apples
  • Splash of oil
  • Salt and pepper, to taste


  1. Mix together mayonnaise, mustard, a minced garlic clove and roasted fennel seeds (just heat them in a dry pan on the stove top for about 2 minutes until they start to release an aroma).
  2. Rinse and dry the bluefish. Place it skin down on a lightly oiled baking sheet.
  3. Then spread the mayo mixture on the flesh side of the fish.
  4. Place under the broiler until the fish is flakey, about 15-20 minutes.
  5. Meanwhile, cut into even sized chunks a combination to your liking of: potatoes, carrots, apples, onions, or winter squash.
  6. Toss the veggies in oil, sprinkle with salt and pepper, and bake on a cookie sheet at 400 degrees for about 40 minutes.

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