Preheat oven to 400˚F.
Set a large oven-safe skillet over medium-high heat and heat it up. When skillet is hot, add olive oil and swirl around.
Add chopped onions to the skillet and cook for 2 minutes, or until tender. Stir in garlic and cook for 20 seconds.
Add tomatoes and season with ½ teaspoon oregano, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; continue to cook for 1 minute.
Stir in the white wine and vinegar; bring to a simmer and continue to cook for 2 minutes.
Season the fish with remaining oregano, remaining salt and pepper, plus paprika. Remove skillet from heat.
Nestle the fish in the tomato mixture. Bake for 10 minutes.
Sprinkle the feta cheese over the fish and continue to bake for 5 to 8 more minutes, or until cooked through and fish flakes easily when tested with a fork.
Remove from oven.
Garnish with basil or parsley.
Calories: 223 kcal | Carbohydrates: 10 g | Protein: 24 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 65 mg | Sodium: 576 mg | Potassium: 798 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 804 IU | Vitamin C: 29 mg | Calcium: 144 mg | Iron: 2 mg | Net Carbs: 8 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.