INGREDIENTS:

2 Tbsp. olive oil

1 onion, finely chopped

Optional – 1 c. fennel, finely chopped

1 garlic clove, pressed

1 (14.5 oz) can diced tomatoes with juice

1/4 c. white wine

2 Tbsp. capers, rinsed & drained

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. dry bread crumbs

3 Tbsp. butter, very soft

1/4 tsp. salt

1/8 tsp. pepper

6 (6oz) pieces rockfish or sole

2 Tbsp. white wine

PREPARATION:

For sauce, heat oil in large skillet,  Add onion (and fennel, if using) and saute until golden, about 8 minutes.  Add garlic and saute another 30 seconds.  Add tomatoes and 1/4 c. white wine and let simmer briskly until liquid is reduced by 1/3 – about 5 minutes.  Stir in capers, salt, and pepper and transfer to  any wide shallow baking dish.

Roll fish filets and set atop tomato sauce.

For breading, stir together bread crumbs, butter, salt & pepper.  Gently press breadcrumb mixture into center of rolled fish.  Drizzle remaining 2 Tbsp. white wine carefully around fish and into sauce (not over fish).

Bake at 425 degrees for 20 – 25 minutes, until fish is cooked through.