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Baked Bluefish, Paysanne

Neatly trim a three-pound piece of fresh bluefish. Place on a plate half an ounce melted butter, six finely chopped shallots, one chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon chopped chives and saltspoon thyme. Mix the whole well together and carefully rub the bluefish all over with it. Place the fish on the plate and let stand for fifteen minutes. Finely slice two medium sound onions, place them in a baking dish with half an ounce butter, lay the fish on top and spread all the butter over the fish. Season with half teaspoon salt and half teaspoon paprika, arrange two peeled, red, raw tomatoes around the fish, set in the oven to bake for forty-five minutes, remove and serve in the same dish.