4 whiting fillets, skinned
salt and black pepper
150ml (5 fl oz) dry white wine
2 medium tomatoes, skinned, deseeded and chopped
2 teaspoons fresh oregano or marjoram
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.
Cover and poach for 7-10 minutes until the fish has whitened.
Remove the fish from the pan and transfer to a warm plate, keep covered.
Increase the heat under the pan and boil the juices until reduced by half. Spoon over the cooked fish.
Serve with cooked pasta, courgette’s, red pepper and green beans, tossed in a little olive oil and garlic