Roasted Bluefish Fillets with Tomatoes

I bought two bluefish fillets at the farmer's market.  When I got home I checked out Mark Bittman's Fish cookbook to come up with some ideas. I chose this very straightforward preparation. It was simple and tasty.

4 medium size fresh, ripe tomatoes. sliced 1/4 inch thick
1/2 cup minced scallions, green and white parts
1/4 cup olive oil
1 tsp. minced fresh rosemary
1/4 cup minced fresh parsley
salt and pepper to taste
1 1/2 lbs. bluefish in 1 or 2 fillets, skin off

Preheat oven to 450 degrees.
Layer about two thirds of the tomatoes on the bottom of a nonstick or lightly oiled baking dish, and sprinkle with half the scallions, most of the olive oil, half the herbs, and some salt and pepper.  Top with the bluefish and the remaining ingredients except the parsley.

Roast, uncovered, until the bluefish is done ( it will be white throughout) and the tomatoes have liquified, about 15 minutes.  Serve immediately with the sauce spooned over the fish and sprinkled with the remaining parsley.

Serves 4

Notes: Mr. Bittman suggests two alternatives which sound delicious:
Bluefish roasted on a bed of well-seasoned cooked greens
Bluefish with cilantro and lime