2 lbs. white fish fillets (sole, bass, fluke)
2 potatoes, pared, diced
2 cloves garlic, chopped
1 c. peas
1/2 c. red peppers, diced
Chopped parsley
Juice of 2 lemons
1/2 c. dry white wine
2 tomatoes, sliced
Parsley for garnish

In a souffle, or baking dish, layer potatoes, garlic, peas and red pepper. Top with fillets. Sprinkle with parsley and lemon juice. Add sliced tomatoes in a pleasing arrangement; pour wine over top. Garnish with parsley after baking. Bake at 350 degrees for about 1 hour.