Roast Whole Bluefish

Recipe Ingredients

1		Bluefish - (abt 3 lbs) - dressed and scaled
		With gills removed, fins left on
1		Onion - thinly sliced (large)
1 tablespoon	15ml	Olive oil
4 tablespoons	60ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped or grated fresh ginger
1 tablespoon	15ml	Minced garlic
1		Lemon - sliced
1 teaspoon	5ml	Finely-grated lemon rind
1		Tomato - cut in wedges
1/2		Parsley
		Salt - to taste
		Dry white wine, as needed
		Aluminum foil

Recipe Instructions

Preheat the oven to 400 degrees. Lay the onion in a baking pan large enough for the whole fish and toss with olive oil. Roast the onions while you prepare the fish. Combine the chopped parsley, ginger, garlic, lemon rind and salt in a small bowl. Place the mixture inside the cavity of the fish.

Take the baking pan out of the oven and lay the fish on top of the onions. Rub olive oil all over the fish, head to tail, to protect the skin and keep it moist. Pour white wine on top of fish until there is 1/8- to 1/4-inch of wine in baking pan.

Wrap the head and tail of the fish with aluminum foil so they don't burn. Take an 8- by 12-inch piece of foil, lift up the head and slide the foil under it. Bring the edges of the foil together, and pinch or fold them over, leaving a space of 2 inches above the head. (This space is necessary so the heat will circulate but not burn the head.) Fold another piece of foil over the tail.

Roast the fish for about 35 minutes. Check it after 30 minutes. The fish is cooked when an instant read thermometer registers 140 degrees.

To serve: Use two wide spatulas to lift the fish onto a platter and decorate it with the cooked onions, lemon slices (curled into twists), tomato wedges and the parsley. To remove the skin, cut across it behind the head and along both the top and bottom of the fish. Then pull the skin back with a fork. Discard it and carve the fish off the backbone starting with a cut along the backbone. Once the backbone is exposed, lift it off and discard. The second half of the fish remains for your enjoyment. Serve the stuffing with the fish.

This recipe yields ?? servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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