Italian Fish

• 1-1/2 lb. fresh fish (pollock, scrod, sole or smaller fillets)
• 1 large can of Italian plum tomatoes in tomato puree
• 1 large onion
• fresh or dried basil or oregano
• olive oil
• salt & pepper to taste

1. Rinse fish (do not pat dry) and place it on the bottom of a 5 by 10-inch glass casserole dish.
2. Slice onion into rings; break up the rings and place all over the fish.
3. Take four or five of the tomatoes, cut them into thick slices and place tomato layer on top of onion layer.
4. Pour about 1/2 cup of tomato puree over top of fish and vegetables.
5. Sprinkle about a teaspoon each of basil and oregano on top.
6. Salt & pepper to taste.
7. Lightly sprinkle one or two tablespoons of olive oil on the very top of casserole.
8. Bake at 350 for 15 to 20 minutes or until fish flakes when tested with a fork.

fresh fish, tomatoes, onion, basil, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143410 (may not work)