Baked Fish With Tomato Feta Sauce
|Butter||15 Milliliter (1 Tablespoon)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Onions||2 , finely chopped|
|Plum tomatoes||1 Can (10 oz), drained and coarsely chopped|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Tomato paste||25 Milliliter (2 Tablespoon)|
|Dried oregano||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Feta cheese||1⁄4 Pound, crumbled (125 Gram)|
|Fish fillets||1 1⁄2 Pound, cut in 1-1/2 inch chunks (750 Gram)|
|Chopped parsley||1 Tablespoon (Fresh, For Garnish)|
In saucepan, heat together butter and oil; saute garlic and onions for 2 minutes without browning.
Stir in tomatoes, wine, tomato paste, oregano, salt and pepper; simmer, uncovered, until sauce is thickened, about 30 minutes.
Remove from heat and stir in feta.
Divide fish among 6 greased scallop shells or individual ovenproof casseroles.
Cover with about 1/3 cup (75 mL) hot tomato feta mixture.
Bake in 425Â°F (220Â°C) oven for 10 to 15 minutes or until fish is opaque and flakes easily.
Garnish with parsley.