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Bluefish Etuve with Tomatoes

Neatly trim and remove bones from a three-pound fresh bluefish and place in a lightly buttered baking dish. Season with a half teaspoon each salt and curry powder and two saltspoons pepper. Cut into slices four ripe, fresh, medium tomatoes, place them on top and around the fish and season with a half teaspoon salt, three saltspoons sugar and two saltspoons white pepper. Mix on a plate one ounce butter with a half teaspoon anchovy paste, three very finely chopped shallots, half teaspoon freshly chopped parsley and the juice of half a lemon. Equally divide the mixture over the fish and tomatoes, cover the fish with a buttered paper and set in the oven for forty-five minutes. Remove, lift up the paper and serve in the same dish.