6 small fish, cleaned
rice, cooked (about 2 cups, cooked)
olive oil
1 onion
2 small Roma (or other) tomatoes
3/4 cup fresh parsley, chopped
1 teaspoons oregano, if desired
1 teaspoon cayenne pepper (add more if you like)
1 large clove elephant garlic, minced (2 regular sized)
3-4 bay leaves
3/4 cup apple or pear wine
1/2 cup cream
salt and pepper
lemon juice

Nearly any type of small lake fish may be used, such as bluegill or walleye, etc.

Heat olive oil in a skillet until hot. Reduce heat to medium; add onions and a dash of salt and pepper. Cook onions until golden brown.

Add tomatoes, parsley, oregano, and cayenne pepper powder (seasonings may be adjusted to taste) and cook for 4 or 5 minutes.

Place fish over top of the mixture - not overlapping. Season fish with salt and pepper. Add garlic, bay leaves, and pear wine. Cover and simmer until liquid is evaporated (about 10-15 minutes).

Uncover. Turn over fish and cook for another 5 minutes.

Add cream and a dash of lemon juice and stir.

Serve over rice.

Serves 2.

Tell me what you think.

Submitted by: Spencer Kieft (sjk12@uakron.edu)