Title: SHARK MARSELLAISE
 Categories: Fish, French
      Yield: 6 servings

      2 lb Shark fillets
      3 T  Oil
      1    Onion; minced
      1 T  Chopped parsley
      1    Garlic clove; minced
    1/2 c  Dry white wine
      3    Tomato, firm; diced
           Salt & pepper

Pour oil in oven proof dish, place over medium flame. Add onion,
parsley, garlic, tomatoes, salt and pepper. Place fillets over top   of vegetables. Cover and bring to boil. Lower flame. Simmer for 15
minutes. Add wine and bring to boil. Transfer dish to 350 F preheated oven. Bake 10 minutes or until fish flakes easily with fork. 

Remove fish. Strain sauce through sieve and heat to boiling. Pour sauce over fillets.

                                          per Earl Shelsby