6 (6 oz.) servings of fish (scrod, bass, etc.)
6 tomatoes
2 onions
1 c. mushrooms
Juice of 1 lemon
1/2 c. white wine
1 tsp. parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
1 tsp. minced garlic
4 oz. butter

Dice tomatoes. Slice onions and mushrooms. Saute all ingredients until warm. Place over fish and bake until fish is cooked. Serves 6.