2 (12 oz.) bluefish, mahimahi or yellow tail fillets (about 1/2 inch thick), each cut on diagonal into 4 pieces
2 tbsp. olive oil
2 tbsp. fresh chives
2 tbsp. minced fresh tarragon or 1 tsp. dried tarragon, crumbled
1 tbsp. minced garlic
Salt & fresh ground pepper
4 thin tomato slices, halved
4 thin red onion slices, halved
1/4 c. fine dry bread crumbs
Lemon wedges

Preheat oven to 375 degrees. Set 4 pieces of fish in baking pan. Drizzle with 2 tablespoons olive oil. Sprinkle with chives, tarragon, garlic and salt and pepper. Top each piece of fish with 1 tomato slice half and 1 red onion slice half. Cover each with another piece of fish. Top each with another tomato slice half and red onion slice half. Sprinkle with crumbs. Bake until fish is cooked through, about 12 minutes.