3 or 4 pounds whitefish steaks
1/4 cup olive oil (more if needed)
1 cup chopped onion
10 cloves garlic, peeled
4  medium tomatoes, chopped
1 tablespoon minced {parsley}
1 teaspoon {tarragon} leaves
1/2 cup chablis
 {sea salt} to taste
 {black pepper} to taste

Salt and pepper the steaks lightly and sauté 3 or 4 at a time in olive oil. Set aside to drain. Keep warm. Add a little more olive oil as you go, as needed.

When all the steaks have been cooked, sauté the onions and garlic until soft. Add the tomatoes, parsley, tarragon, chablis, salt, and pepper. Increase the heat and simmer until you have a chunky sauce.

Serve the steaks on individual plates, topping each with 2 tablespoons of the sauce.