While it’s designed for bluefish, I’ve done this recipe with several different kinds of fish. It comes from one of John Shields’ Chesapeake Bay cookbooks:
https://freerepublic.com/focus/f-chat/3740038/replies?c=13
Love your recipe from a Chesapeake Bay cookbook......very Mediterranean.
Bluefish Baked with Tomatoes and Capers
ING 1/4 cup Olive oil 1 onion, diced 2 stalks celery, diced 2 T. chopped garlic 1/4 cup chopped green onions 1-1/2 lbs tomatoes, peeled and chopped, with juice (3 cups) OR 1 28-oz can chopped tomatoes Cup dry white wine 3 T. capers, drained and chopped 1/2 tsp. dried thyme bay leaf Juiced lemon s/p 4 Bluefish fillets or other fish, 6 to 7 oz. each.
SAUCE heat oil, saute the onions, celery, garlic and green onions til limp. Add tomatoes, wine, capers, thyme, bay leaf, lemon juice. Simmer 45 min, s/pepper.
ASSEMBLY layer in Baker 1/2 hot tomato sauce, fish on top, rest sauce over fish. Place buttered w/paper, butter side down, atop dish. Bake 20-30 min (fish flakes). Remove to heated platter. Spoon sauce over, serve at once. Good over rice.
Thank you! That looks delicious!