1 (16 oz.) can stewed tomatoes
4 fish fillets
1/2 c. dry white wine
1 tsp. dried basil leaves
Freshly ground pepper
2 tbsp. grated Parmesan cheese
2 tbsp. pitted & chopped black olives (opt.)

Preheat oven to 350 degrees. Pour 1/4 cup of the liquid from the stewed tomatoes into a 9"x13" baking dish. Add the fish fillets in a single layer and pour wine over them.

Mash the stewed tomatoes and spoon on top of fish fillets. Sprinkle with basil, pepper, grated Parmesan cheese and chopped olives.

Cover with foil and bake 15 to 20 minutes or until fish flakes when tested with a fork. Makes 4 servings.