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Ingredients
4 x 150 g white fish cutlets 2 tablespoons lemon juice 6 shallots, finely chopped 1 clove garlic, crushed 400 g canned tomatoes (no added salt) 200 g button mushrooms, sliced 1/2 cup (125 ml) red wine 2 teaspoons finely chopped fresh basil 1/2 teaspoon dried oregano Freshly ground black pepper 2 tablespoons grated Parmesan cheese

Instructions
Serves 4 How to cook: 1. Brush fish cutlets with lemon juice. Place under a preheated griller and cook for 4-5 minutes each side. Remove from griller and keep warm. 2. Place shallots, garlic, tomatoes, mushrooms, wine, basil, oregano and pepper to taste in a saucepan. Bring to the boil. Reduce heat and simmer gently for 8-10 minutes. 3. Arrange fish cutlets on serving plates. Spoon sauce over and top with Parmesan cheese. 876 kilo joules (206 calories) per serve Low Fat 4.5 g Medium Cholesterol 92 mg Medium Fibre 1.8 g Medium Sodium 225 mg