Veracruzana Fish

Rinse filets. Pat them dry and salt and pepper them. Put the flour in a flat dish and pass the fish over it to get a thin coat. Set aside.

Heat 2 tablespoons of olive oil in a pan and put in garlic, moving it around so that it doesn't brown. Pour tomatoes in when garlic gets tender and saute them for a couple of minutes. Pour in white wine and stir gently so as not to mush up the tomatoes. Mix in oregano and capers and lower heat. Simmer for about three minutes and add salt and pepper to taste. Lower heat to the minumum or turn off is tomatoes are already wilted.

In a separate pan heat the remaining three tablespoons olive oil. Put in fish filets. Cook on one side until slightly brown, turn and cook the other side.

Serve on plate and pour tomato mixture over it. Goes well with rice.