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1
First, you'll need to blanch the tomatoes in order to remove the skins. To do so first bring a medium-sized pan of water to a boil.
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2
Fill a large bowl half full with ice water and place it in the sink.
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3
Meanwhile, cut an x in the skin in the bottom of each tomato, being careful not to cut into the flesh.
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4
Add the tomatoes a few at a time to the boiling water, cooking only 60-90 minutes, or until the skin begins to curl where you've cut the X.
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5
Remove them from the boiling water with a slotted spoon and immerse them into the ice water immediately.
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6
Repeat this process until all of the tomatoes have been blanched.
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7
When they are cool enough to handle peel and dispose of the skin.
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8
Core and cut the tomatoes into 1-inch cubes; set aside.
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9
Peel and coarsely chop the onions; set aside.
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10
Clean and coarsely chop the mushrooms, set aside.
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11
Preheat the oven to 350u00b0F.
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12
Gently rub both sides of the fish with salt and pepper; set aside.
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13
In a large skillet, heat the olive oil over medium-high heat.
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14
Add the onions and saute, stirring frequently, for 8 to 10 minutes until the onions begin to color.
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15
Spoon the onions evenly over the bottom of a baking pan large enough to hold the filets in a single layer.
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16
Place the fish over the onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
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17
Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance.
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18
Serve some of the vegetables and pan juices with each portion; sprinkle with parsley.
