Baked Ocean Perch

2 Servings

An excellent winter-time fish. This is really a provencal dish and very simple to make. Although it calls for Perch I have used other firm white fishes with excellent results. I think Chilean Sea Bass is probably my favorite.
1/3 cup onions, finely chopped 2 Tbsp. olive oil
2 cloves garlic, minced 1/4 cup white wine
1/8 tsp. dried thyme, crumbled 1/8 tsp. dried oregano, crumbled
1-14 oz. can tomatoes, drained & chopped
reserve 1/4 cup liquid
3/4 pound perch fillets
1/4 cup Kalamata olives,
pitted and coarsely chopped
1/3 cup feta cheese, crumbled

In a skillet cook the onion in oil over moderately low heat. Stir well until softened.
Add the Garlic and cook the mixture, stirring for 1 minute. Add the wine.
Bring to a boil and cook until almost all liquid is evaporated.
Add the thyme, oregano, tomatoes (with the reserved liquid) and bring mixture to a boil.
Reduce heat to moderate and continue cooking until slightly thickened -- stir often.

Spread half the sauce in the bottom of a gratin dish or other glass baking dish that is just large enough to hold the fish in on layer. Place the fish skin side down and spread the remaining mixture over the fish. Sprinkle the olives and Feta evenly over the sauce.
Bake the perch in the middle of a preheated 400 degree oven for 15 to 20 minutes or until it just flakes when tested with a fork.
Serve immediately.