INGREDIENTS

1. 1lb ripetomatoes, seeded and coarsely chopped
2. 1/2teaspoondried oregano
3. 1/2teaspoondried thyme
4. 1/2teaspoondried basil
5. 1teaspoonfresh chives, chopped
6. 2green onions or scallions, finely chopped
7. 1/3cupdry white vermouth
8. 1tablespoonolive oil
9. salt and pepper
10. 2lbsfish fillets(a white variety, such as haddock, cod, catfish, etc.)
11. butter (optional)

DIRECTIONS

1. TO PREPARE SAUCE:.
2. Combine first seven ingredients in a saucepan.
3. Simmer for 30 minutes.
4. Add olive oil, and simmer for an additional 30 minutes or until sauce is thickened and reduced in volume.
5. Add Salt and Pepper to taste.
6. Serve sauce over fish.
7. TO PREPARE FISH:.
8. There are various methods you may use but I prefere one of the following:.
9. METHOD ONE:Preheat oven to 400°F Butter a baking dish large enough to hold all the fillets in one layer, and place the fish in it.
10. Dot with butter, salt and pepper to taste.
11. Cook in the oven 10-12 minutes, or until fish flakes easily with a fork.
12. OR.
13. METHOD TWO: Place fish fillets on a large piece of aluminum foil.
14. Salt and pepper to taste.
15. Fold foil securely around fish and place in steamer over boiling water.
16. Steam about 5 minutes, or until fish flakes easily with a fork.