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Categories:
tomatoes salt onions extra-virgin olive oil clove garlic bread crumbs basil parsley clam juice white wine bluefish freshly ground black pepper
Viewed: 69 - Published at: 5 years agoIngredients
- 2 medium ripe tomatoes
- Salt
- 4 bulb onions or 8 scallions
- 2 1/2 tablespoons extra virgin olive oil
- 1 clove garlic, sliced thin
- 2 cups fresh bread crumbs
- 1/2 cup loosely packed basil leaves
- 1/2 cup loosely packed flat parsley leaves
- 1 cup clam juice
- 1/4 cup dry white wine
- 1 3-pound bluefish, filleted and cut in 4 portions, or 4 bluefish fillets, with skin, each about 6 ounces
- Freshly ground black pepper
Method
- Core tomatoes and slice 1/4-inch thick.
- Place on rack over baking sheet and salt generously on both sides.
- Set aside 1 hour.
- Heat oven to 350 degrees.
- If using bulb onions, trim roots and leave about 4 inches of stem.
- Cut each in half lengthwise.
- If using scallions, trim roots and leave whole.
- Brush onions or scallions with 1/2 tablespoon oil.
- Place on baking sheet and roast until tender, about 20 minutes.
- Set aside.
- Heat 1 1/2 tablespoons oil in small skillet, add garlic, saute over low heat until barely golden, remove pan from heat and set aside.
- Place crumbs, basil and parsley in food processor or blender and process until blended.
- In pan, bring clam juice and wine to a simmer and remove from heat.
- Increase oven heat to 500 degrees.
- Using remaining oil, lightly oil baking dish that will hold bluefish in a single layer.
- Place bluefish fillets in dish skin side up.
- Place onions or scallions around fish.
- Place 2 to 3 slices tomato, slightly overlapping, on each fillet.
- Season with salt and pepper.
- Cover fish, tomatoes and onions generously with bread crumbs.
- Pour clam stock around fish and drizzle with garlic oil, with or without slices of garlic, on top.
- Bake 12 to 15 minutes, until just cooked through and lightly browned.
- Serve at once.
