- 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.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
Serving Size: 6 ounces
|-||4 fillets of cod or other firm white fish, about 6 ounces each|
|-||1 tablespoon butter|
|-||1 tablespoon olive oil|
|-||1 tablespoon chopped fresh oregano , or 1 teaspoon dried|
|-||1/2 cup dry white wine|
|-|| salt and pepper|