Seasoned Fish And Tomatoes
|Amberjack fillet||24 Ounce (6 In Number, 4 Ounce Each)|
|Dried whole oregano||1 Teaspoon|
|Cracked pepper||1⁄2 Teaspoon|
|Plum tomatoes||6 , cut into 1/4-inch-thick slices|
|Vegetable cooking spray||1|
|Chablis/Dry white wine||3⁄4 Cup (12 tbs)|
|Sliced ripe olives||2 Tablespoon|
Sprinkle fillets with oregano and cracked pepper.
Place fillets and tomato in a 13x9x2-inch baking dish coated with cooking spray.
Bake, uncovered, at 350° for 15 minutes or until fish flakes easily when tested with a fork.
To serve, place tomato slices evenly on individual serving plates, using a slotted spoon.
Top each serving with a fillet, and sprinkle evenly with olives.
If desired, garnish each serving with an oregano sprig and whole peppercorns.