Ingredients

6 (6 oz.) servings of fish (scrod,
bass, etC.)
6 tomatoes
2 onions
1 C. mushrooms
Juice of 1 lemon
1/2 C. white wine
1 tsp. parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
1 tsp. minced garlic
4 oz. butter

Cooking Instructions

Dice tomatoes. Slice onions and mushrooms. Saute all ingredients until warm. Place over fish and bake until fish is cooked. Serves 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)