1 whole bluefish, approximately 4 lb (1.8 kg), cleaned
1 Salt, to taste
1 Black pepper, to taste
1 Butter, for greasing the fish-sheet
3 tablespoons (45 ml) dry white wine
3 tablespoons (45 ml) mushroom liquor (liquid from canned or sautéed mushrooms)
0.5 medium onion, finely chopped
8 mushrooms, finely chopped
1 Water, as needed to provide sufficient basting liquid in pan
Instructions
1. Heat the oven to 425°F (220°C). Butter a fish-sheet (a flat, perforated metal sheet designed for roasting fish; a rimmed baking sheet lined with buttered parchment may be substituted).
2. Clean and pat the bluefish dry. Season the fish all over with salt and black pepper.
3. Place the fish skin-side down on the prepared fish-sheet set inside a dripping-pan (a roasting pan or large rimmed sheet pan, 13 x 9 inches / 33 x 23 cm, is appropriate for a 4 lb fish).
4. Add the white wine, mushroom liquor, finely chopped onion, and finely chopped mushrooms to the dripping-pan. Pour in enough water so the combined liquid is sufficient for basting — approximately 1/2 cup (120 ml) total liquid in the pan is a reasonable starting point.
5. Bake for 40–50 minutes at 425°F (220°C), basting the fish with the pan liquids every 8–10 minutes for a total of five bastings. The fish is done when the flesh is opaque throughout, flakes easily when pressed gently with a fork, and an instant-read thermometer inserted at the thickest point reads 145°F (63°C).
6. Transfer the fish to a warmed serving platter. Serve immediately with Sauce à l'Italienne, spooning any remaining pan juices over the fish.
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