Baked Haddock with Parmesan/Reggiano Tomato Sauce

Ingredients

4 filets of haddock (about 1 lb)
2 tablespoons olive oil
2 tablespoons butter
1 Vidalia onion
1 clove garlic
4 ripe tomatoes
1 red pepper
fresh basil (3 stalks)
fresh Italian parsley
oregano
salt
pepper
Parmesan/Reggiano ground cheese

Directions

Preheat oven to 350 degrees Fahrenheit.
Spray a pyrex dish with Pam.
Boil a pan of water and drop 4 tomatoes in, leave for 1 minute then remove. Doing this makes it very simple to peel off the outer skin. Chop the tomato and set aside in a bowl.
Chop 1 sweet onion, finely chop 1 clove garlic, and
in a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add the onion and garlic and saute for 4 minutes. Meanwhile, chop the red pepper.
Add the pepper and chopped tomato.
With scissors cut up the leaves of three stalks of fresh basil and about 10 stalks of Italian parsley, snip the leaves and tender stalks.
Add 1 teaspoon salt, 1 teaspoon ground oregano and 1/2 teaspoon pepper.
Cover and simmer for 5 minutes.
Wash the fish and place in the pyrex dish.
Pour the tomato sauce over the top, spread evenly and sprinkle 3 tablespoons ground parmesan/reggiano cheese.
Place in preheated oven and bake for 25 minutes uncovered.
Nice served with linguine and salad.
Also good with salt potatoes, asparagus and salad.