Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         yellow perch - -- (abt 1 lb ea),
                        -- gutted, scaled
                        (ocean perch may be substituted)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      tablespoons   olive oil
   2      large         onions -- coarsely chopped
   6      medium        tomatoes - -- (abt 1 lb), skinned,
                        -- and cut
                        cut into 1" 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.