Seasoned Fish and Tomatoes

Ingredients

• 24 ounce amberjack fillets 
• 0.8 cup cooking wine dry white
• 2 tablespoons olives ripe sliced
• 1 teaspoon oregano dried
• 0.5 teaspoon cracked pepper 
• 6  plum tomatoes cut into 1/4-inch-thick slices

Equipment

• oven
• baking pan
• slotted spoon

Directions

1. Preheat oven to 35
2. Sprinkle fillets with oregano and cracked pepper.
3. Place fillets and tomato in a 13 x 9-inch baking dish coated with cooking spray.
4. Add wine.
5. Bake, uncovered, at 350 for 15 minutes or until fish flakes easily when tested with a fork.
6. To serve, place tomato slices evenly on individual serving plates, using a slotted spoon. Top each serving with a fillet and 1 teaspoon olives. If desired, garnish each serving with a fresh oregano sprig and whole peppercorns.
7. Note: Fish is a vitamin-rich source of low-fat protein, making it a perfect choice for heart-healthy eating. When you buy fish, choose what's freshest and cook it that day or the next. The fish's flesh should appear firm and unblemished. And it should not have a "fishy" smell.