|Frozen haddock fillets||1 Pound|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry white table wine/Water||2 Tablespoon|
|Lemon juice||1 1⁄2 Teaspoon|
Thaw fish just until it can be separated and cut into serving size pieces.
Heat oven to 350 degrees.
Butter a baking dish about 10 X 6 X 1 1/2- inches.
Heat oil in medium skillet.
Add onions, garlic and parsley and cook gently, stirring, 3 minutes.
Cut one of them in half and cut one of the halves into 6 thin slices.
Chop remaining 1 1/2 tomatoes coarsely and add to skillet.
Stir in oregano, 1/2 tsp. salt and dash pepper.
Cook gently 2 minutes.
Stir in wine or water.
Put about half of mixture in the bottom of prepared baking dish, spreading it evenly.
Lay fish on top and sprinkle it with lemon juice, 1/2 tsp. salt and dash pepper.
Top with remaining onion mixture.
Top each piece of fish with alternate slices of lemon and tomato.
Bake 30 minutes or until fish flakes easily with a fork.