Seasoned Fish And Tomatoes

• 6 (4-ounce) amberjack fillets
• 1 teaspoon dried oregano
• 1/2 teaspoon cracked pepper
• 6 plum tomatoes, cut into 1/4-inch-thick slices
• Cooking spray
• 3/4 cup dry white wine
• 2 tablespoons sliced ripe olives
• Fresh oregano sprigs (optional)
• Whole peppercorns (optional)

1. Preheat oven to 350u0b0.
2. Sprinkle fillets with oregano and cracked pepper. Place fillets and tomato in a 13 x 9-inch baking dish coated with cooking spray. Add wine. Bake, uncovered, at 350u0b0 for 15 minutes or until fish flakes easily when tested with a fork.
3. To serve, place tomato slices evenly on individual serving plates, using a slotted spoon. Top each serving with a fillet and 1 teaspoon olives. If desired, garnish each serving with a fresh oregano sprig and whole peppercorns.
4. Note: Fish is a vitamin-rich source of low-fat protein, making it a perfect choice for heart-healthy eating. When you buy fish, choose what's freshest and cook it that day or the next. The fish's flesh should appear firm and unblemished. And it should not have a "fishy" smell.

amberjack, oregano, cracked pepper, tomatoes, cooking spray, white wine, olives, oregano, peppercorns

Taken from www.myrecipes.com/recipe/seasoned-fish-tomatoes (may not work)