1 1/2 lbs. fish fillet
6 fresh tomatoes or 1 1/2 cans
1/2 c. chopped parsley
2 onions, sliced
2 cloves garlic, minced
1 tsp. basil or 10 leaves of fresh basil
1 tsp. oregano
Salt and pepper to taste
A pinch of sugar
1/2 c. dry white wine
Parmesan cheese
Olive oil

If using fresh tomatoes, peel and chop if using canned, chop and drain off half of the juice. Heat oil in skillet and add minced garlic, and sliced onions. Saute, stirring occasionally for 3 to 4 minutes. Then add parsley, basil, oregano, white wine and chopped tomatoes. Bring to a quick boil, then simmer at moderate heat for 10 to 15 minutes, or until liquid is somewhat reduced. Taste and add seasonings. Arrange fillets in buttered baking dish, cover with tomatoes, sprinkle Parmesan on top and bake until fish is just cooked through in 450 degree oven.