Nearly any type of small lake fish may be used, such as bluegill or walleye, etc.
Heat olive oil in a skillet until hot. Reduce heat to medium; add onions and a dash of salt and pepper. Cook onions until golden brown.
Add tomatoes, parsley, oregano, and cayenne pepper powder (seasonings may be adjusted to taste) and cook for 4 or 5 minutes.
Place fish over top of the mixture - not overlapping. Season fish with salt and pepper. Add garlic, bay leaves, and pear wine. Cover and simmer until liquid is evaporated (about 10-15 minutes).
Uncover. Turn over fish and cook for another 5 minutes.
Add cream and a dash of lemon juice and stir.
Serve over rice.
Serves 2.
Tell me what you think.
Submitted by: Spencer Kieft (sjk12@uakron.edu)
