Name: Baked Bluefish with Anchovy‑Broccoli Salad, Thin‑Sliced Crispy Potatoes, and Garlic‑Thyme Pangritata
Yield: 4
Cuisine: Various
Ingredients: 1 pound thinly sliced potatoes (Yukon Gold or Russet); 2 tablespoons olive oil; sea salt; 2 cups fresh broccoli florets; 2 ounces canned anchovies in oil, finely chopped; 1 tablespoons fresh lemon juice; 1 whole lemon zest; 1/3 unit gluten‑free breadcrumbs; 2 cloves garlic, minced; 1 pound fresh thyme leaves; 1-1/2 pound bluefish fillets; 1 tablespoon mayonnaise; 1 tablespoon Dijonion mustard; 4 tablespoons unsalted butter, softened; 1 tablespoon capers, drained

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