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1
Core tomatoes and slice 1/4-inch thick.
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2
Place on rack over baking sheet and salt generously on both sides.
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3
Set aside 1 hour.
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4
Heat oven to 350 degrees.
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5
If using bulb onions, trim roots and leave about 4 inches of stem.
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6
Cut each in half lengthwise.
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7
If using scallions, trim roots and leave whole.
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8
Brush onions or scallions with 1/2 tablespoon oil.
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9
Place on baking sheet and roast until tender, about 20 minutes.
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10
Set aside.
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11
Heat 1 1/2 tablespoons oil in small skillet, add garlic, saute over low heat until barely golden, remove pan from heat and set aside.
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12
Place crumbs, basil and parsley in food processor or blender and process until blended.
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13
In pan, bring clam juice and wine to a simmer and remove from heat.
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14
Increase oven heat to 500 degrees.
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15
Using remaining oil, lightly oil baking dish that will hold bluefish in a single layer.
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16
Place bluefish fillets in dish skin side up.
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17
Place onions or scallions around fish.
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18
Place 2 to 3 slices tomato, slightly overlapping, on each fillet.
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19
Season with salt and pepper.
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20
Cover fish, tomatoes and onions generously with bread crumbs.
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21
Pour clam stock around fish and drizzle with garlic oil, with or without slices of garlic, on top.
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22
Bake 12 to 15 minutes, until just cooked through and lightly browned.
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23
Serve at once.
