Butterfish Oreganata Recipe

Ingredients:
- 2 lb skinless boneless butterfish fillets
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. extra virgin olive oil Several fresh parsley sprigs
- 2 x garlic cloves minced fine
- 2 c. seasoned bread crumbs
- 2 med tomatoes sliced thin

Directions:
- Preheat oven to 350 degrees.
- Heat the butter in a medium pan.
- Add in extra virgin olive oil and parsley to the melted butter.
- Brown garlic in butter mix.
- Stir in bread crumbs and set aside.
- Place a single layer of thinly sliced tomatoes in a baking dish.
- Place butterfish on tomatoes and cover with bread crumb mix.
- Bake for 25 min.
- This recipe yields 4 servings.