Ingredients:
| 4 |
whole |
yellow perch - -- (abt 1 lb ea), gutted, scaled |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
| 2 |
tablespoons |
olive oil |
| 2 |
large |
onions -- coarsely chopped |
| 6 |
medium |
tomatoes - -- (abt 1 lb), skinned, cut into 1 inch cubes -- (abt 2 1/2 cups) |
| 1/4 |
pound |
white mushrooms -- trimmed, and coarsely chopped - -- (abt 1 cup) |
| 1 |
cup |
dry white wine |
| 2 |
tablespoons |
finely-minced parsley |
|
Preparation:
Preheat the oven to 350F Rub the outside and inside of the fish with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. add the onions and sauté, stirring frequently, for 8 to 10 minutes until the onions begin to color.
Spoon the onions evenly over the bottom of a large baking pan. Place the fish over onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance. Sprinkle with parsley before serving.
Comments: This small, delicate, lean-fleshed fish has the ability to nicely absorb the flavorful sauce in which it cooks. Serve it with rice, which also soaks up any remaining sauce. |
