Baker's Style Bluefish & Potatoes

This recipe is about 28 years old. I used to make it for friends when I was living and working in Provincetown, Mass. The fish was so fresh and cheap that we could feed friends for pennies. It also is a one-dish meal without creating lots of fish odor in your kitchen.

Serves 6

9 medium Yukon gold potatoes, peeled
3 medium white onions, peeled
3 tbsp. butter
2 cloves garlic, peeled & sliced
4 thyme sprigs, leaves picked
1 lemon, washed
6 bluefish fillets, 6 to 7 oz. each, skin on & scaled
Sea salt & fresh ground pepper, to sprinkle
1 qt. fish or chicken stock or water, hot
1 cup bread crumbs (optional)
1/2 cup coarsely chopped flat parsley

Preheat oven to 400 DEGREES F.

Cut potatoes into 1/4 in. slices. Melt 2 tbsp. butter and toss in the potatoes with the garlic, thyme and a sprinkle of salt and pepper. Set aside.

Cut the onions in half, then into thin slices. Heat the remaining butter in a small saute pan over high heat. Add the onions and cook quickly to wilt. Season with salt and pepper.

Slice the lemon into 1/4 in. slices and remove the pits with the tip of your knife.

In a 10 in. baking dish, place half of the potatoes in an even layer, top with half of the onions and lemon slices. Arrange the bluefish fillets skin side down on the potatoes. Sprinkle with salt and pepper.

Repeat the layers, covering first with the remaining onions and lemon slices, then with the remaining potatoes. Add the heated stock or water. Cover with foil.

Place in oven and bake for 25 minutes. Remove foil. Sprinkle on bread crumbs (optional) and return to the oven. Bake another 15 minutes to brown the top.

When done, serve a bluefish fillet per guest with the luscious potatoes and onions, including the lemon slices. Top with a good amount of parsley.

Note: As a little update to the original recipe, you could add corn kernels, fennel or celery root to the dish. If it is tomato time, sliced or chopped ripe tomatoes go well with this dish.