Baked Bluefish with Anchovy Kale, Crispy Potatoes, and Garlic-Thyme Pangritata

Preheat oven to 400ºF. On a parchment-lined baking sheet, toss 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 kale with 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 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 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 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 4–5 minutes, or until 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).

Notes:
1. Instead of adding olive oil to the salad, you can use the oil from your tin of anchovies for even more flavor!
2. Make sure to wait until right before you serve to toss the potatoes with the kale and top with the pangritata as you want both of those elements to stay crispy.