1 pound any fleshy white fish, boned & filleted
15 Olinda Sun Dried and Cured Olives, pitted and chopped
2 oz capers
3 oz Olinda Extra Virgin Olive Oil
Salt and pepper, to taste
3 oz chopped plum tomatoes (canned if fresh is not available)
1 oz fresh basil, torn not chopped
2 oz Chardonnay
2 garlic gloves, whole
1 lemon
1 oz bread crumbs
1 oz finely chopped parsley

Preheat oven to 400 degrees F.Rub fish with some of the olive oil.  Use the remaining olive oil to oil a baking dish. Top fish with tomatoes, basil, salt and pepper, a squeeze of lemon (place halved lemons in dish), garlic cloves in bottom of dish.  Add the Chardonnay to the dish. Top fish with bread crumbs and parsley.  Bake at 400 degrees F for 20 minutes or until crumbs are brown and fish is opaque. Serves 2.