* 4 (6oz) whiting or witch fillets, skinned * salt and black pepper * 2/3 c. dry white wine * 2 medium tomatoes, skinned, deseeded and chopped * 2 tsp. fresh oregano or marjoram
What to do:
1. Place the fish fillets in a shallow pan. Season and pour over the wine. Sprinkle the tomatoes over the fish. Top with oregano or marjoram. 2. Cover and poach for 7-10 min. until the fish has whitened. Remove the fish from the pan and transfer to a warm plate, keep covered. 3. Increase the heat under the pan and boil the juices until reduced by half. Spoon over the cooked fish. Serve with cooked pasta shapes, zucchini, red pepper and green beans, tossed in a little olive oil and garlic.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."