1 1/2 lbs. lingcod - orange roughy - white fish fillets
1 tbsp. olive oil
1/2 c. chopped onion
1 c. sliced mushrooms
1 (28 oz.) can whole tomatoes, drained
1 c. dry white wine
1 1/2 tsp. oregano, crushed
1 c. julienned carrots
1 c. sliced zucchini
1/2 c. feta cheese, drained
Pepper to taste
1 tsp. chopped parsley

Rinse fish with cold water, pat dry with paper towels. Cut into 1 1/2 inch cubes, set aside. Heat oil in skillet - add onions, mushrooms - saute until tender. Add tomatoes, wine, oregano, pepper - cook until thickened. Add carrots, zucchini and fish. Cover and simmer 4 to 5 minutes or until fish is no longer translucent and vegetables are crisp-tender. Gently stir in feta and parsley just before serving. Serve over fettuccine.