Caterina Valente's Portuguese White Fish
2 tbsps. olive oil
6 beefsteak tomatoes, thinly sliced
2 cloves minced garlic
1 tsp. powdered oregano
1 tsp. salt
Freshly ground pepper
2 1/2 lbs. filet of pompano (or flounder, sole or haddock)
1. Moisten bottom of a shallow earthenware (or glass) baking dish with 1 tbsp. olive oil. Arrange tomato slices on bottom of dish. Top with half the minced garlic, oregano, salt and pepper.
2. Place fish, skin side down, over seasoned tomatoes. Rub top of filets with olive oil. Finish with tomato layer, repeating seasonings. Bake in preheated oven (350 degrees F.) 20 mins. or until fish is done. Garnish with chopped parsley. Serve immediately. Serves 4-6.
Caterina's Thoughts: "I serve the above with a first course of steamed artichokes stuffed with parsley and minced garlic, mixed green salad, crisp Italian bread and sweet butter, fresh strawberries laced with Kirsch, coffee espresso and a dry white wine."