Herb-Crusted Bluefish Fillet and Millet Bowl
- Bluefish fillet277 g343 kcal
- Dried dill weed5 g13 kcal
- Millet147 g556 kcal
- Mustard110 ml66 kcal
- Roquefort cheese22 g81 kcal
- Rutabaga1 piece111 kcal
- Salsify153 g125 kcal
- Sea salt3 g0 kcal
- Shiso leaf1 bunch3 kcal
- Snow peas156 g66 kcal
- Sunflower oil37 ml327 kcal
- Thyme1 sprig1 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender bluefish fillet paired with rutabaga, snow peas and salsify and millet, finished with thyme and shiso leaf and a hit of dried dill weed. 1. Pat the bluefish fillet dry and season with sea salt, dried dill weed. 2. Heat sunflower oil in a heavy pan and grill the bluefish fillet until it develops a deep golden crust, about 13 minutes. 3. Add rutabaga, snow peas and salsify to the pan and cook until just tender, stirring in thyme and shiso leaf for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of roquefort cheese before serving hot.