YIELD Makes 4 servings
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|2||tablespoons olive oil|
|1||medium onion, chopped|
|2||medium carrots, thinly sliced|
|2||cloves garlic, minced|
|1/2||cup dry white wine|
|1||can (14-1/2 ounces) whole tomatoes, drained and juice reserved|
|2||tablespoons chopped fresh parsley|
|1/8||teaspoon black pepper|
|4||bluefish fillets (about 1-1/2 pounds)|
|Kalamata olives, small chunks of feta cheese and fresh parsley|
|Fresh marjoram sprigs for garnish|
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