1 1/2 lb. thick, skinless Bluefish fillets, cut into 4 pieces

2 medium onions, halved through the root and sliced thin

2 bay leaves

3/4 tsp. minced fresh oregano leaves plus sprigs for garnish

2 tsp. red-wine vinegar

24 paper-thin lemon slices

salt and pepper to taste

 

Preheat oven to 450 degrees. Heat the olive oil in an ovenproof skillet just large enough to hold the Bluefish over moderately high heat until hot but not smoking. Stir in the onions, bay leaves, and oregano leaves, and cook, stirring frequently, until the onions are golden, about 15 minutes. Stir in the vinegar, season with salt and pepper, and cook for 1 minute longer. Lay the Bluefish fillets on top of the onions, arrange the lemon slices on the Bluefish, and sprinkle with salt and pepper. Bake the Bluefish until it is just cooked through (it will be white throughout, test it with a paring knife), about 15 minutes, depending on the thickness of the fillets. Place the onions on a serving plate, top with the Bluefish fillets, garnish with oregano sprigs, and serve hot.

 

 

Yield:

Calories:

Fat:

Fiber: