Wine-Baked Yellow Perch With Onions, Tomatoes, Mushrooms

Recipe Ingredients

4		Yellow perch - - (abt 1 lb ea), gutted, scaled
		(ocean perch may be substituted)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - coarsely chopped (large)
6 tablespoons	90ml	Tomatoes - - (abt 1 lb), skinned, (medium) and cut
		Cut into 1" cubes - (abt 2 1/2 cups)
1/4 lb	113g / 4oz	White mushrooms - trimmed, and
		Coarsely chopped - - (abt 1 cup)
1 cup	237ml	Dry white wine
2 tablespoons	30ml	Finely-minced parsley

Recipe Instructions

Preheat the oven to 350F Rub the outside and inside of the fish with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. add the onions and saute, stirring frequently, for 8 to 10 minutes until the onions begin to color.

Spoon the onions evenly over the bottom of a large baking pan. Place the fish over onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.

Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance. Sprinkle with parsley before serving.

Source:
A SEAFOOD CELEBRATION by Sheryl and Mel London

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