 | | Directions |
- Chop onion and tomato finely. Remove any skin from the fish and cut into serving size pieces.
- In a skillet large enough to hold fillets in a single layer, heat butter and olive oil. Add onion, tomato and oregano. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Place the fillets on top of the vegetables; salt and pepper everything lightly. Add the wine, cover, and simmer until the fish is opaque and flakes easily, 5 - 10 minutes, depending on the thickness of the fillets. (Test with a fork after 5 minutes.)
- When the fish is done, remove it to keep warm, and then raise heat to high and boil until the sauce is reduced to desired thickness, about 5 minutes. Spoon sauce over fish and serve immediately.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Serving Size: 6 ounces
|  | | Ingredients | | - | | 4 fillets of cod or other firm white fish, about 6 ounces each |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 1 onion |
| - | | 1 tomato |
| - | | 1 tablespoon chopped fresh oregano , or 1 teaspoon dried |
| - | | 1/2 cup dry white wine |
| - | | salt and pepper |
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