Lemon is a perfect foil for the richness of the Bluefish
2 tablespoons olive oil
1 1/2 pounds thick, skinless Bluefish fillets, cut into 4 pieces
2 medium onions, halved through the root and sliced thin
2 bay leaves
3/4 teaspoon minced fresh oregano leaves plus sprigs for garnish
2 teaspoons red-wine vinegar
24 paper-thin lemon slices
salt and pepper to taste
1. 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.
2. 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.
Bluefish is for people who want to know that they're eating fish, not for those who feel that milder is better when it comes to seafood. Its strong hearty Flavor, oily texture, and beautiful silvery appearance are distinctive. The key to great Bluefish is freshness; it's at its absolute best when just caught. After a day or two out of the sea, it begins to be unattractive even to Fish-lovers. Use the freshest fish you can find for this utterly simple, utterly delicious dish, in which the lemon is a perfect foil for the richness of the Bluefish. Serves 4