1 1/2 pounds fish fillets
1 tablespoons olive oil
2 tablespoons onion, minced
1 1/2 teaspoon salt
pepper
4 tomatoes, peeled and quartered
1/4 pound mushrooms, sliced
1/2 cup cold water
1/2 cup white wine

Saute onion in hot olive oil until transparent.

Roll each fillet like a jelly roll, place in skillet with onion, sprinkle with salt and pepper.

Arrange tomatoes around fillets with the mushrooms on top, pour in the water and wine; cover and simmer until fish is tender, approximately 10 minutes.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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