Total Calories: 302
Place fillets in a 9x13x2-inch pan. Pour milk over and sprinkle with oregano and pepper. Cover and refrigerate 1 hour. Turn fillets after 1/2 hour.
Heat oven to 350°. In large skillet, heat oil and butter over medium-high heat. Sauté onion and garlic until onion is tender. Add remaining ingredients except fillets; simmer about 15 minutes, or until mixture is thickened. Set sauce aside.
Remove fish from milk and discard milk. Divide fish among 4 large squares of aluminum foil. Spoon sauce evenly among packets; fold over and seal. Place in a 15 1/2x10 1/2x1-inch jellyroll pan. Bake for 30 minutes, or until fish is opaque. Serve with lemon wedges and dairy sour cream.
Fun Fact: Lake Mead National Recreation Area exhibits a startling contrast of desert and water, mountains and canyons, primitive backcountry and modern technology. Lake Mead and Lake Mohave (man-made reservoirs on the Colorado River created by the construction of Hoover Dam and Davis Dam, respectively) and their shorelines form the recreation area, located on the Arizona/Nevada border.
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