1. Heat a large skillet over medium-high heat.
Sprinkle fish with 1/4 teaspoon salt and pepper.
Add butter to pan; swirl until butter melts. Add
fish; cook 1 minute. Add wine; cover, reduce heat
to medium-low, and cook 7 minutes or until fish
flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine
tomatoes and oil. Add to pan; cook 3 minutes or
until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls;
spoon cooking liquid evenly over fillets. Divide
tomatoes among servings. Sprinkle with 1/4
teaspoon salt and dill. Garnish with oregano, if
desired.
