Baked Scrod Provencale - cooking recipe

Ingredients

4 pieces filet scrod fish
1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
28 ounces canned plum tomatoes, drained, chopped
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil (or 2 teaspoons dried)
12 kalamata olives, pitted and chopped
1 tablespoon lemon juice
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled (or montrachet)

Preparation

Preheat oven to 450 degrees.
Place fish in lightly greased dish. Fold thin ends under to make even thickness.
In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
Divide over fillets and sprinkle top with feta cheese (use more if you like).
Bake 8-10 minutes.