Baked Greek Fish

• 1 large Red Fish or 3 small (You can use Bass or Trout)
• 1/2 cup olive oil, not cooking oil
• 1 3/4 cups dry white wine or dry Chablis
• 1 lemon, juice only
• 1 lemon, thinly sliced
• 3/4 cups fresh chopped parsley
• 3 medium sized onion, slice thin
• 5 or 6 cloves of garlic, sliced thin
• 1 3/4 cans, whole tomatoes, chopped
• 4 or 5 small red potatoes, diced
• Salt and Pepper to taste
• 1 level tsp. dry oregano

1. Have fish cleaned, scaled and skinned.
2. Wash thoroughly. Filet, if desired.
3. Rub fish with salt and pepper and sprinkle with the lemon juice.
4. Saute onions in the olive oil till crystal clear.
5. Do not brown.
6. Add wine, tomatoes, salt and pepper to taste.
7. Simmer about 20 minutes.
8. Lay fish in a 9 X 13 X 2 stainless steel baking pan.
9. Add the tomato mixture over and around the fish.
10. Add about 1/2 cup more wine.
11. Add diced potatoes around the fish and sprinkle with the oregano, chopped parsley, sliced lemon, and sliced garlic.
12. Bake at 350u0b0 for about one hour or till the fish is flakey.
13. Never use aluminum pan because of the acid in the tomatoes and lemons.
14. "Bon Appetit"

red, olive oil, white wine, lemon, lemon, fresh chopped parsley, onion, garlic, tomatoes, red potatoes, salt, level tsp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856925 (may not work)