Wine-Baked Yellow Perch With Onions, Tomatoes and Mushrooms

"Yellow Perch are a favorite here in the Great Lakes region of the US. We have also made this recipe with Walleye - you could use any of the leaner, more delicate fishes. From Sheryl and Mel London's A Seafood Celebration. Serve with rice to soak up the sauce."
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  • First, you'll need to blanch the tomatoes in order to remove the skins. To do so first bring a medium-sized pan of water to a boil.
  • Fill a large bowl half full with ice water and place it in the sink.
  • Meanwhile, cut an x in the skin in the bottom of each tomato, being careful not to cut into the flesh.
  • Add the tomatoes a few at a time to the boiling water, cooking only 60-90 minutes, or until the skin begins to curl where you've cut the X.
  • Remove them from the boiling water with a slotted spoon and immerse them into the ice water immediately.
  • Repeat this process until all of the tomatoes have been blanched.
  • When they are cool enough to handle peel and dispose of the skin.
  • Core and cut the tomatoes into 1-inch cubes; set aside.
  • Peel and coarsely chop the onions; set aside.
  • Clean and coarsely chop the mushrooms, set aside.
  • Preheat the oven to 350°F.
  • Gently rub both sides of the fish with salt and pepper; set aside.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the onions and sauté, stirring frequently, for 8 to 10 minutes until the onions begin to color.
  • Spoon the onions evenly over the bottom of a baking pan large enough to hold the filets in a single layer.
  • Place the fish over the onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
  • Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance.
  • Serve some of the vegetables and pan juices with each portion; sprinkle with parsley.

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