• 2 lb. Fish Fillets (Halibut, Cod, Haddock or Red Snapper*)
• 4 oz. White Wine
• 4-6 Tomatoes (bag or fresh)   “D. NOMIKOS”
• 2-3 Garlic Cloves
• 1 Lemon, juice only
• 1 Tbs. Tomato Paste  “D. NOMIKOS”
• Olive Oil            “ELEA”
• Breadcrumbs     
• Fresh Parsley 

1. Pre-heat the oven to 375° F.
2. Peel and finely chop half of the tomatoes.
3. Crush the garlic and chop the parsley.
4. Mix the wine, chopped tomatoes, garlic, tomato paste and season to taste.
5. Place the fish fillets into an ovenproof dish, sprinkle with lemon juice and olive oil.
6. Pour over the wine mixture.
7. Slice the remaining tomatoes and add a layer to the fish.
8. Add a layer of with breadcrumbs.
9. Bake uncovered for about 40 minutes or until golden brown.
10. Serve with a crisp salad.

*CHEF’S NOTE: With Red Snapper be especially careful to check abdominal cavity of fish prior to cooking.  This fish has been found to be infested with worms.