1 bluefish (3 pounds), scaled & cleaned
1 medium-size yellow onion, chopped fine
6 large sprigs parsley
2 cups dry white wine
1 tablespoon unsalted butter
2 tablespoons flour
1/4 teaspoon black pepper
1/4 cup sour cream
Preheat the oven to 350F. Lay the bluefish on a greased rack set in a 13-x 9- x 2-inch baking pan. Fill the fish cavity with half of the onion, parsley and dill. Layer the remaining onion, parsley and dill on top of the fish. Now pour in the wine and cover the pan snugly with aluminum foil.
Bake the fish for 35 to 40 minutes or until it flakes when tested with a fork. Transfer to a heated platter, taking care not to dislodge the herbs on top.
Remove the parsley and dill from the fish cavity. In an electric blender or food processor, puree the herbs with 1 cup of the poaching liquid.
In a small heavy saucepan, melt the butter over moderate heat. Blend in the flour, add the herb-wine mixture and cook, stirring constantly, for 3 minutes longer, do not boil or the sauce will curdle.
Garnish the fish with lemon slices and springs of dill or parsley if you like. Pass the sauce separately. This will serve about four.
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