This recipe works well with fish fillets or fish steaks. Your choice. Even in these trying times, fish fillets and/or fish steaks are still plentiful; and so are tomatoes. For the fillets it can be any firm fleshed white fish, be it haddock, perch, turbot, cod, grouper, bass, tilapia, even tilefish.  Same for fish steaks whether its tuna, snapper, salmon, swordfish or mahi-mahi. So, what are you waiting for? Go at it .



2 pounds fish fillets or 4 steaks
1 onion, peeled and thinly sliced
½ cup chopped Italian parsley
2 cloves garlic, peeled and minced
Salt and ground black pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ cup dry white wine
2 tablespoons butter
2 tomatoes, thinly sliced


1. Preheat oven to 400 degrees F.
2. Place onion, parsley and garlic in a baking dish or pan (I prefer cast-iron). Season fish  with salt, pepper and oregano; and place on top of vegetables. Add wine, dot with butter and cover fillets or steaks with tomato slices,
3. Bake for 20 minutes or until fish flakes easily with a fork. Then place fish under broiler for 3 minutes or until tomato slices are seared. Serve piping hot with bake potatoes and a side of greens.
Yield:  servings.