1 1/2 c. chopped onion
1/2 c. parsley
1 1/2 c. canned tomatoes
1/4 tsp. pepper
1/2 tsp. salt
2 tbsp. lemon juice
1 lb. fresh, frozen, or canned spinach
1/4 c. cooking oil
1/2 c. chopped fresh dill (or 1 tbsp. dried)
3 lbs. fish, whole
2 cloves garlic, minced

In large skillet, saute onions in oil until soft. Add garlic, tomatoes, parsley dill, salt and pepper. Simmer 10 minutes. Sprinkle fish lightly with salt and lemon juice. Arrange tomato mixture in 9 x 13 x 2 inch baking dish. Lay fish over top and arrange spinach around it. Pour wine over all. Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes. Uncover and continue baking for 15 minutes longer. (Low-cholesterol, fat-controlled recipe).