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1# any fleshy white fish, boned & filleted
15 sun dried-oil cured, pitted black olives, chopped
2 oz capers
3 oz EVOO
S&P to taste
3 oz chopped plum tomatoes (canned if fresh n/a)
1 oz fresh basil, torn not chopped
2 oz Chardonnay
2 garlic gloves, whole
1 lemon
1 oz bread crumbs
1 oz finely chopped parsley
Method, rub fish with EVOO, use the remaining EVOO to oil a baking dish. Top fish with tomatoes, basil, S&P, squeeze of lemon (place halved lemons in dish), garlic cloves in bottom of dish, add Chard, top fish with bread crumbs & parsley, and bake at 400 F for 20 minutes or until crumbs are brown and fish is opaque.
serves 2