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1
Preheat oven to 350F or Heat Barbecue to Inderect Medium Heat.
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2
Rinse the Bluefish under fresh running water, pat dry with a paper towel. Salt and Pepper the inside and outside of the fish lightly. Stuff the bunch of basil inside the cavity, set aside.
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3
Tear a sheet of heavy duty aluminum foil large enough for the fish to sit on top of it with about 4-6 inches overhang on each side.(you will be covering the first sheet with another, to make a sealed package). Place the sheet of foil on a large baking pan to prevent drips, and to allow for ease of transport.
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4
Using Half the Tomatoes place a layer of Tomatoes in the middle of the foil, cover with half the sliced onions. This is a base for the fish.
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5
Place the fish on the layer of tomatoes and onions. Cover with the remaining tomatoes and onions.
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6
Place another sheet of heavy duty aluminum foil on top, and fold and crimp the two layers edges together to seal. Be especially careful sealing the edges, as you do not want a leak.
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7
Place baking pan in oven carefully, bake for approx 10-15 minutes, until fish is cooked just about through (you must all ow for carryover cooking on larger fish, smaller fish may be cooked through in the oven)
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8
Open the foil on the fish, and, carefully peel off the top skin (it should remove easily) then, remove the top pieces with a fork. They will seperate easily from the backbone. Once all the top pieces are removed, pull up the head and backbone (they come off together) and remove the bottom slices from the skin.
