1 lb. boneless fish
1 can stewed tomatoes
1/4 lb. Swiss cheese
Bread crumbs
1/4 tsp. garlic
1/4 tsp. oregano
2 tbsp. parsley

In shallow baking dish, layer fish to cover bottom entirely. Drain stewed tomatoes and break up over the top of fish. (Save tomato juice to add to soup, stew or green beans.) Sprinkle on garlic, oregano and parsley. Layer Swiss cheese on to of tomatoes then sprinkle bread crumbs on very top. DO NOT COVER. Fish and tomatoes make a lot of juice. Bake at 350 degrees for 20 to 30 minutes.