Roasted Bluefish Fillets With Tomatoes

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#65006

serves/makes:

ready in:
under 30 minutes

ingredients

4 medium ripe tomatoes, sliced 1/4 inch thick
1/2 cup minced scallions, green and white parts
1/4 cup olive oil
1 teaspoon fresh rosemary or basil
1/4 cup minced fresh parsley
salt, to taste
freshly ground black pepper, to taste
1 1/2 pound bluefish, in 1 or 2 fillets

directions

Preheat oven to 450 degrees F.

Layer about two-thirds of the tomatoes on the bottom of a nonstick or lightly oiled baking dish and sprinkle the scallions, most of the olive oil, half the herbs and some of the salt and pepper.

Top with the bluefish and the remaining ingredients, except the remaining parsley. Roast uncovered, until the bluefish is done (it will be white throughout; use a thin-blade knife to peek) and the tomatoes have liquefied, about 15 minutes.

Serve immediately, with the sauce spooned over the fish and sprinkle with the remaining parsley.