Whitefish and Vegetable Gratin

Whitefish and Vegetable Gratin
~*~Sandy~*~
A great flavor develops as the fish bakes in wine with a crumb-cheese topping. Use thin fish fillets for this dish.

1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
Salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (sub sherry)
3/4 cup dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400ºF. Arrange onion slices in a lightly sprayed or oiled 9x13-inch glass baking dish. Place fillets on top and sprinkle with basil, salt and pepper. Arrange mushrooms on top of fish, then tomato slices. Pour wine over all.

In a small bowl, toss bread crumbs with melted butter. Spread on top of fillets and sprinkle with Parmesan. Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.

Sandy's Variation: Heat 1 T oil in an iron skillet. Sauté onion slices until soft and lightly browned. Top with fish pieces, mushrooms, tomatoes, wine, and buttered bread crumbs. Transfer skillet to 400º oven to bake for 10 to 15 minutes.