Oven-Roasted Atlantic Butterfish with Fennel and Tomato Recipe

Oven-Roasted Atlantic Butterfish with Fennel and Tomato Recipe


Sustainable, a snap to clean, and strangely adorable (that underbite is kind of every­thing), itty-bitty Atlantic butterfish ($6.50 per pound; ­fultonfish­market.com) are tastiest in fall, once the species—Peprilus triacanthus—has had a chance to put on a few ounces. Cook this mild-­flavored bycatch of Rhode Island’s booming squid industry the way James Mitchell, the chef at Newport’s Midtown Oyster Bar, does: roasted in a hot oven, over a bed of ­tomatoes, fennel, and thyme.



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