1 cup olive oil
1/2 cup sherry wine vinegar
1/2 cup fine chopped onion
1/2 cup chopped parsley
2 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. chopped garlic
1 1/2 tsp. oregano

In medium bowl, combine all ingredients. Cover and refrigerate overnight. Let stand at room temperature at least 2 hours before serving. Serve with steamed or broiled fish.

Submitted by: Judy Brannock