Name: Roasted Fish with Coriander in Vinegar Sauce
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 6
Ingredients: 3/4 stick (6 tablespoons) unsalted butter, 2 tablespoons of it softened; 20 Turkish bay leaves; 2 tablespoons whole coriander seeds; 2 tablespoons coarse sea salt; 1 (4-lb) whole bluefish, cleaned, with head and tail intact; 1/2 lb whole almonds (1 1/2 cups), toasted and coarsely chopped; 1 lemon, thinly sliced; 1 cup white-wine vinegar; 2 Turkish bay leaves; 6 whole black peppercorns, slightly crushed; 1/4 teaspoon coarse sea salt; a large (17- by 14- by 3-inch) nonreactive roasting pan

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.

Cooks' Note:

Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.

Recipe notes

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