Bluefish With Lemon-Almond Butter and Swiss Chard

• 2 bluefish fillets, 6 to 8 ounces each, preferably center cut and about 3/4-inch thick
• Kosher salt
• black pepper
• 1/4 teaspoon grated lemon zest
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter, cut into bits
• 2 tablespoons slivered almonds
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 large bunch Swiss chard, ribs removed, leaves torn into pieces
• Pinch of freshly grated nutmeg
• Lemon wedges, for serving

1. Preheat oven to 400 degrees.
2. Place fish skin-side down on a rimmed baking sheet and season with salt and pepper.
3. Smear lemon zest all over fillets and sprinkle with thyme.
4. Dot top of fish with butter and sprinkle with almonds.
5. Roast until fish is just opaque and almonds are starting to brown at edges, 6 to 9 minutes.
6. While fish cooks, saute chard.
7. Heat oil in a skillet and add garlic and a pinch of salt and pepper.
8. Let cook for 30 seconds, then add chard.
9. Saute until chard is very tender, about 5 minutes.
10. If pan starts to dry out before chard is cooked, mix in a tablespoon of water.
11. Season with more salt, pepper and nutmeg.
12. And serve with fish and lemon wedges.

bluefish fillets, kosher salt, black pepper, lemon zest, thyme, butter, almonds, olive oil, garlic, swiss chard, nutmeg, lemon wedges

Taken from cooking.nytimes.com/recipes/1012723 (may not work)