Ingredients
1 medium yellow onion, diced
2 cloves chopped garlic
2 Tsp olive oil
1 28 oz can of diced tomatos
1 tsp oregano
1/2 cup dry white wine
3T fresh parsley
1 lb diced fish (ie talapia)
8 oz feta cheese
optional:
cut broccollini (saute with onions)
chopped olives and/or capers (add last)
1/4 lb deveined shrimp (add with feta)
capers
par boiled potatoes
Preparation
Preheat oven to 400 degrees Saute:
2T olive oil 2 cups onion 2 large garlic cloves
Add at high heat:
1 28oz can diced tomatoes 1/2 cup dry white wine 3T fresh parsley 1teaspoon oregano salt and pepper
Bring to boil and reduce to simmer for about 15 minutes. Add to bottom of casserole dish and top with fish cut in 3/4" pieces. Cook covered in foil for 10 minutes.
Uncover and crumble 8 0z. feta on top and cook for another 10 minutes. Put under broiler for 5 minutes or until feta is lightly brown. Sprinkle more parsley on top and serve with warm, crusty bread.
