• 2 pounds firm white fish fillets
• 6 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper
• 2 cups tomatoes; peeled, seeded & chopped
• 4 cloves garlic, minced

• 1/2 cup dry white wine
• 1 tablespoon honey
• 4 tablespoons flat-leaf Italian parsley, chopped
• 1 teaspoon dried oregano, crushed
• 1 cup breadcrumbs

Arrange the fish in a baking dish in a single layer. In a small bowl whisk together 2 tablespoons oil, lemon juice, salt and pepper and pour over the fish. Let stand 30 minutes at room temperature. Preheat oven to 400°. In saucepan over medium heat, combine tomatoes, garlic, wine, honey, parsley and oregano. Simmer for 10 minutes, season to taste with salt and pepper. Pour tomato sauce over the fish; scatter breadcrumbs evenly over the top. Drizzle with 4 remaining tablespoons of oil. Bake until the fish is cooked through and breadcrumbs are golden brown, about 15 minutes. Serve immediately.