White Fish Espagnole
Ingredients
- 1/4 Cup olive oil
- 1/4 Cup chopped onions
- 1/3 Cup chopped green peppers
- One 15-ounce can stewed tomatoes, or 1 1/2 cups chopped fresh tomato
- 1/4 Cup minced parsley
- 1 Teaspoon dried marjoram
- 3 Tablespoons dry sherry
- 1 Pound cod, pollock, or another white fish fillets
- Salt and pepper, to taste
- 2 Tablespoons butter or vegetable oil
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