2 lb. blue fish fillet
1/2 c. olive oil
2 oz. sherry wine
1 tbsp. lemon juice
6 plump tomatoes, chopped into sm. pieces
Salt to taste
1/2 tsp. black pepper
3/4 tsp. garlic powder
3/4 tsp. marjoram

Preheat oven to 375 degrees. Use a 10 x 14 oven pan. Place in fish and pour the oil and wine over it. Then pour the lemon juice over the fish. Place the tomatoes on top and sprinkle with the remaining ingredients. Place in the oven and bake 35 minutes for thin fillet, 45-50 minutes for thick fillet, or until done. Remove and serve. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds for 1 minute. Then place them in cold water for couple minutes, then skin can be removed.