Pesce al coriandolo in salsa di aceto
The alluring scents of coriander seeds and a whole handful of bay leaves perfume the fresh, flavorful flesh of bluefish.
03Stir together almonds, 1/2 teaspoon coriander seeds, and 1 teaspoon sea salt. Stuff fish with lemon slices, almond mixture, and 2 tablespoons butter, cut into small pieces. (Some nuts may spill out.) Sprinkle fish with remaining 8 bay leaves, 2 1/2 teaspoons coriander seeds, and 2 teaspoons sea salt. Dot fish with remaining 2 tablespoons butter, cut into small pieces.
04Put oven rack in middle position and place fish in cold oven. Set oven temperature to 500°F. Roast until fish is just cooked through, 40 to 45 minutes. (Cut into fish along backbone with a small knife to check doneness; fish should have turned from translucent to opaque.)
05Transfer fish to a large platter using 2 wide metal spatulas. Reserve any pan juices.
06Boil all sauce ingredients in a small nonreactive saucepan 1 minute. Stir in reserved pan juices and pour sauce over fish. Discard bay leaves.