2 lbs. swordfish steaks
1 med. onion, thinly sliced
1 1/2 c. chopped fresh mushrooms
1 (15 oz.) can stewed tomatoes, partially drained
1/2 c. chopped green pepper
1/4 c. chopped parsley
1/2 c. dry white wine
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper

Thaw fish if frozen. Cut steaks into serving size portions. Arrange onion in bottom of a well greased baking dish, 12"x8"x2". Place fish on top of onion. Combine remaining vegetables and spread over top of fish. Combine wine, lemon juice and seasonings. Pour over vegetables. Bake at 350 degrees for 30 to 35 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. This is a delicious change from grilled swordfish. Also great in the winter. Serves 4 to 6.