Baked Bluefish with Tomato Cream Sauce

Serves 4

Ingredients

2 tablespoons shallots, minced
2 pounds bluefish fillets
1/2 cup fish stock or chicken stock
1/2 cup dry white wine
1 cup heavy cream
1 cup diced tomatoes, drained
2 teaspoons minced chives
lemon juice

Directions

Preheat oven to 450°F. Butter a baking dish large enough to hold fish fillets in one layer and sprinkle bottom of dish with shallots. Season fish with salt and pepper. Place on bed of shallots, add Fish Stock, wine, and cover with foil. Bake until just done, about 15 minutes. While gently holding fillets, pour liquid into a small, heavy saucepan. Cover fish again to keep warm. For the sauce, boil cooking liquid over high heat until thick and about 3 tablespoons remain, 15 to 20 minutes. Add cream and reduce by one-third, 5 to 8 minutes. Remove from heat, add tomatoes, chives, salt, pepper, and lemon juice to taste. Serve over baked bluefish.

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