1/3 c. chopped onion
2 tbsp. olive oil
2 garlic cloves, minced
1/4 c. dry white wine
1/8 tsp. dried thyme
1/8 tsp. dried oregano
16 oz. can tomatoes, chopped fine
3/4 lb. perch or firm white fish
1/4 c. Kalamata olives, chopped
1/3 c. Feta cheese, crumbled

Cook onion in oil until softened, add the garlic and cook, stirring, for 1 minute. Add wine, boil until liquid evaporates. Add thyme, oregano and tomatoes. Cook over moderate heat for 5 minutes or until slightly thickened.

Spread 1/2 sauce in baking dish. Top it with the fish and spread remaining sauce over fish. Sprinkle olives and Feta over the top. Bake in preheated 400 degree oven for 15 to 20 minutes. Serves 2.