baked bluefish with crispy potato, heirloom tomato, olives


I know that the quantity of heirloom tomatoes might seem pretty extravagant, but then every thing about this dish is pretty extravagant, including the richness of the flavors.

  • about one pound of very-thinly-sliced Satina potatoes from Tamarack Hollow Farm, seasoned with salt and pepper, mixed with most of a mix of 2 tablespoons of olive oil, 2 cloves of thinly-sliced German Hardneck garlic from Race Farm, salt, and pepper, roasted in a pan for 15 minutes in a very hot oven until starting to crisp, the potatoes then covered with a seasoned one-pound bluefish fillet from Pura Vida Fisheries which was itself covered with a mix of another thinly-sliced garlic garlic clove, one more tablespoon of olive oil, a tablespoon of lemon juice, and 2 tablespoons of chopped parsley and lovage from Keith’s Farm, after which slices of several different kinds of heirloom tomatoes from various Greenmarket farms, seasoned, and about 10 halved Kalamata olives from Whole Foods were scattered over the fish and the potatoes, the pan returned to the oven for another 15 minutes, before it was finished, on the 2 plates, with more chopped parsley and lovage
  • the wine was a California (Lodi) rosé, Karen Birmingham Rosé Lodi 2015
  • the music was Q2 Music, streaming early Steve Reich compositions, ending with his 1967, ‘Violin Phase’ (dinner ran very late, in fact I’ve only just finished the dishes and it’s now one o’clock in the morning, and as I’m writing this, listening to his 1970 ‘Four Organs‘)