10 ml olive oil 2 tsp
150 ml onion, chopped 2/3 cup
5 ml garlic, minced 1 tsp
500 ml cherry tomatoes, halved 2 cup
5 ml dried basil 1 tsp
5 ml dried oregano 1 tsp
5 ml dried parsley flakes 1 tsp
30 ml lemon juice, freshly squeezed 2 tbsp
4 fillets of pickerel or any white fish
salt & pepper to taste
125 ml water 1/2 cup
In a skillet; heat oil. Add onion and garlic and saute until golden. Stir in tomatoes, basil, oregano, parsley and lemon juice.
Lay fish on top of the sauce in skillet, sprinkle with salt and pepper. Pour in water. Cover and steam for 10 minutes or until fish flakes easily.
Serve over brown or wild rice. Spoon tomato and herb sauce over the fish.