2/3 c. chopped onion
2 tsp. extra virgin olive oil
2 lb. fish fillets (cod, scrod, or haddock)
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 c. diced tomatoes (fresh or canned)
1 tsp. Italian herb blended, crushed
2 tbsp. chopped parsley
1/4 c. dry white wine

Saute onion in oil in non stick skillet until wilted. Place onions in an 8 inch square glass baking dish.

Cut fish fillets into 6 portions (4 oz. each) and place on top of onions. Season fish with pepper and garlic powder. Place tomatoes on top of fish; sprinkle with herbs, parsley and wine. Cover and bake in preheated 375 degree oven for 15 to 20 minutes or until fish flakes with fork.