CookEat Recipe
Baked Bluefish Paysanne
A fresh bluefish piece rubbed with finely chopped shallot, garlic and herbs, then baked over finely sliced onions with two peeled whole tomatoes.
Method
Steps
Step 1
Use one three-pound piece of fresh bluefish, kept chilled until cooking. Trim it neatly without dividing it into separate portions. Peel and finely chop the six shallots. Chop the garlic clove, parsley and chives. Peel and finely slice the two medium onions. Peel the two red raw tomatoes with a sharp vegetable peeler, keeping them whole.
Step 2
Melt the first half ounce of butter and mix it on a plate with all six finely chopped shallots, the chopped garlic clove, teaspoon of freshly chopped parsley, teaspoon of chopped chives and saltspoon of dried crumbled thyme. Rub this mixture thoroughly over the fish. Keep the fish and its rub on the plate, covered, in the refrigerator at40°F or below for fifteen minutes.
Step 3
Heat a conventional oven to180°C. Put the finely sliced onions in an oven-safe baking dish with the separate half ounce of butter. Lay the fish over the onions and scrape all the aromatic butter mixture from the plate over the fish; do not add more butter.
Step 4
Season the fish with the half teaspoon of salt and half teaspoon of paprika. Arrange the two peeled whole raw tomatoes around it. Bake for about forty-five minutes as a guide, checking before the end of that time. Continue as needed until the thickest fish flesh reaches145°F (63°C), checked away from bone with a clean thermometer, and the onion bed and tomatoes are cooked and tender.
Step 5
Remove the baking dish from the oven and serve promptly in that same dish with its onions, tomatoes and actual cooking juices. Take care with the fish bones when eating.
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