2 tbsp. polyunsaturated butter
1 lg. diced onion
2/3 c. nonfat yogurt, stirred until smooth
1 (6 oz.) can low salt stewed tomatoes, well drained
2 tbsp. freshly grated Parmesan cheese
1 tbsp. chopped fresh oregano or 1 tsp. dried, crushed oregano
1 lb. boneless, skinless white fish fillets, cut into 4 servings
1 clove crushed garlic
1 c. fresh bread crumbs
1/2 tsp. Tabasco sauce
3 sprigs fresh parsley
1/4 tsp. pepper

Melt butter in 8-inch fry pan. Add onions, saute until tender, but not browned. Add garlic, tomatoes, Tabasco and seasonings. Cook until thickened. Spread half the mixture in bottom of casserole that will just hold fillets. Top the mixture with fillets, which have been rinsed in cold water and patted dry with a paper towel. Pour the remaining sauce over fish. Pour yogurt over fish.

Sprinkle bread crumbs, then Parmesan cheese, over yogurt. Bake at 375 degrees for 25-30 minutes or until fish flakes when tried with a fork and top is brown. Garnish with parsley sprig. Yield: 4 servings.