INGREDIENTS
2 lbs. shark fillets
3 TBSP. canola oil
1 onion, minced
1 TBSP. parsley, chopped
1 clove garlic, minced
1/2 cup dry white wine
3 tomatoes, diced
Salt and pepper
DIRECTIONS
Pat fillets dry.
Heat oil in oven proof dish.
Add onion, parsley, garlic, tomatoes, salt and pepper to taste.
Place fillets over top of vegetables; cover and bring to a boil.
Lower flame and simmer for 15 minutes.
Add wine and bring back to boil.
Place dish in a 350 degree oven; bake 10 minutes.
Remove fish and keep warm; strain sauce through sieve and heat to boiling.
Sauce should be reduced by this time.
Pour over fillets and serve.
