Roasted Fish

Fish filet more than 1.5 inches thick
Green Onions, chopped
Grape tomatoes, halved
Kalamata olives, pitted and halved
Fresh basil cut in chiffonade
Olive oil
Capers
White wine (dry Vermouth is good)

Preheat oven to 350° (convection) or 400° (conventional).

Lightly oil a glass or earthenware baking dish to prevent ingredients from sticking. Place fish in baking dish and cover with the scallions, tomatoes, olives, capers and half the basil. Pour in enough wine to come a quarter of the way up the fish.

Roast fish for 10 minutes per inch plus four minutes. Strew the remaining fresh basil over the top of the fish to serve.

Thanks to Gia Wolfe. From: Park Slope Food Coop: Recipes [archive.org]