I’m still suffering from this awful cold, so I kept things pretty simple last night. I started with about half a dozen fat garlic cloves and some fingerling potatoes halved lengthwise, placed them in a baking dish, covered them with olive oil and cooked them for 30 minutes in a 325 degree oven. After 30 minutes I added some small heirloom tomatoes, halved or quartered depending on their size, and laid two bluefish filets on top. I seasoned everything with Kosher salt and Herbes de Provence and let it roast at 400 degrees for another 20 minutes or so. When the fish was cooked through, I removed them to a small plate so I could pull out the potatoes, tomatoes and garlic using a slotted spoon and mound them on our plates. The bluefish went on top, and I sprinkled a bit of chopped flat-leaf parsley on top. Not the prettiest dish, but it was a tasty, satisfying, and most importantly easy weeknight meal.