1 1/2 lbs. flounder fillets, fresh or frozen
2/3 c. fresh bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 onion
1/2 lb. fresh mushrooms, sliced
1 (14 1/2 oz.) can whole tomatoes
5 tbsp. butter
1 tsp. dried oregano
Salt & pepper to taste

1. Rinse fish quickly. Pat dry. Combine bread crumbs. Salt and pepper. Dip fish in mixture; set aside.

2. Peel and chop onion. Drain tomatoes. Chop coarsely.

3. Saute onion and mushrooms in half of butter. Add tomatoes and oregano. Season to taste with salt and pepper.

4. Cook for a few minutes until well combined. Pan fry fish fillets in remaining butter a few minutes per side until crispy and brown. Serve with vegetable mixture.