The piece of fish I cooked was quite thick, so I knew the timing in the original recipe would be too short (10 minutes, for shrimp). I've recently been enjoying reading The Science of Good Cooking, which explains all kinds of things about cooking, as well as providing recipes. Its table of temperatures to cook food to included fish. I'd never thought of using a thermometer for fish, but, armed with my new instant-read thermometer (recently purchased to make it easier for me to measure water temperature when I'm dyeing fabric), I cooked the fish to perfection!
FISH GREEK STYLE
Adapted from Pierre Franey’s "Shrimp Greek Style" in 60 Minute Gourmet
1 lb. firm-fleshed white fish
2 t. olive oil
1 ½ t. finely chopped garlic
9 scallions, thinly sliced
14 oz. can petit diced tomatoes, not drained
Fresh tomatoes, diced, up to 1 cup (optional)
¼ c. dry white wine or sake
¼ t. salt
¼ t. crushed red pepper flakes
2 t. dried basil
1 t. dried oregano
4 oz. crumbled feta cheese
Preheat oven to 400F.
Heat 2 t. olive oil in mid-size sauce pan.
Cook scallions, stirring constantly for 15 seconds.
Add garlic and cook for another 15 seconds, stirring constantly.
Add tomatoes, wine, salt, pepper, basil and oregano.
Cook uncovered over moderate heat for 10 minutes.
Put the fish into a Pyrex baking pan. Sprinkle the feta over the fish and then spoon the tomato sauce over all. Bake for 20 minutes, or until the fish flakes easily (140 degrees, if you have an instant-read thermometer).