Flounder Stefano - cooking recipe

Ingredients

4 large flounder fillets
2 (14 1/2 ounce) cans tomatoes, diced
4 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, minced
1/4 cup fresh oregano
1/2 cup dry white wine
salt, to taste, I used 1 tsp
fresh ground black pepper, to taste, I used 1/2 tsp

Preparation

In a large skillet, saute garlic in oil until lightly browned.
Add onions and saute until soft.
Add the wine and cook over medium-high heat until reduced by half.
Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
Arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
Season to taste with salt and pepper.