Recipe: Wine-Baked Yellow Perch with Onions, Tomatoes, Mushrooms

WINE-BAKED YELLOW PERCH
WITH ONIONS, TOMATOES, MUSHROOMS

4 whole yellow perch (about 1 lb each), gutted, scaled (ocean perch may be substituted)
salt and freshly-ground black pepper (to taste)
2 tablespoons olive oil
2 large onions, coarsely chopped
6 medium tomatoes (about 1 lb), skinned, and cut into 1-inch cubes (about 2 1/2 cups)
1/4 pound white mushrooms, trimmed, and coarsely chopped (about 1 cup)
1 cup dry white wine
2 tablespoons finely-minced fresh parsley (for garnish)

Preheat the oven to 350 degrees F.

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 saute, 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, and 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.

"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."

Servings: 4
Source: A Seafood Celebration: Healthful, Festive, Easy-To-Prepare Recipes for the Casual Cook or the Connoisseur by Sheryl London, Mel London