Start by sprinkling the fillets lightly with salt and pepper. Gently roll them and set them aside. In a large skillet (not cast iron), melt the butter and sauté the garlic and onion until it's soft.

Add the tomatoes and simmer for about 20 to 25 minutes, adding a little bit of water as the liquid evaporates. When it's done, there should be only a small amount of liquid left, but the flavors will be melded.

Add the fish and spoon some of the mixture over the tops. Cover and simmer for about 10 minutes or until the fish is flaky. Be careful not to over cook.

Serve over hot rice and top with some parsley and fresh grated parmesan cheese. Delicious!