Bluefish Rolls

Wine-soaked bluefish strips rolled around cherry tomatoes and baked until the almond-herb crust turns golden. It’s an elegant presentation for a fish that doesn’t always get the respect it deserves.

Soaking the bluefish strips in white wine for 5-10 minutes mellows the fish’s naturally bold, oily flavor. The wine acts as a quick brine that also adds a subtle acidity. Don’t skip this step, especially with bluefish.

The coating of crushed almonds, parsley, oregano, and lemon pepper clings to the wine-dampened fish and forms a crunchy crust in the oven. Roll each coated strip around a whole cherry tomato. The tomato bursts during baking, releasing its juices into the center of the roll and steaming the fish from the inside out.

The parsley-romano noodles underneath catch all the juices from the fish. A drizzle of olive oil and lemon pepper tie the bed of noodles to the flavors on top.

Chef Tips

• Cut the fillets into strips long enough to wrap fully around a cherry tomato. About 4 inches long and 1-2 inches wide works well.
• Use a toothpick to secure each roll if the fish won’t stay wrapped. Remove before serving.
• Bake at high heat (400F) for 10-14 minutes. Bluefish is done when it flakes easily and the tomatoes start to split.
• This technique works equally well with white trout, amberjack, or Spanish mackerel.

Variations

• Mediterranean: Add olives and capers to the noodles and squeeze lemon over the finished rolls.
• Breadcrumb crust: Swap the crushed almonds for seasoned panko breadcrumbs for a lighter, crunchier coating.