|Tomatoes||2 Medium, sliced (Ripe)|
|Italian black olives/6 large, packed in oil / brine||10 , pitted (French Or Greek Would Do Too)|
|Chopped fresh oregano/1 teaspoon dried||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Scrod fillet/Any white fish fillet||12 Ounce|
1) In a non-stick pan, place the tomatoes, olives, wine, pepper, oregano and scrod.
2) Put the lid on and simmer for 6-8 minutes, until fish flakes easily with fork.
3) Carefully place the fish on a serving plate.
4) Spoon the tomato mixture over the fish and serve hot.