Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
5 minutes |
1 hour |
4 servings |
4 oz fillet with sauce |
2 tsp olive oil
|
1 large onion, sliced
|
1 can (16 oz) whole tomatoes, drained (reserve juice) and coarsely chopped
|
½ C reserved tomato juice (from canned tomatoes)
|
1 bay leaf
|
1 clove garlic, minced
|
1 C dry white wine
|
¼ C lemon juice
|
¼ C orange juice
|
1 Tbsp fresh grated orange peel
|
1 tsp fennel seeds, crushed
|
½ tsp dried oregano, crushed
|
½ tsp dried thyme, crushed
|
½ tsp dried basil, crushed
|
Ground black pepper, to taste
|
1 lb fish fillets (sole, flounder, or sea perch)
|
|
|
|
Directions
-
1
|
Heat oil in a large nonstick skillet. Add onion, and sauté over moderate heat for 5 minutes or until soft.
|
-
2
|
Add all remaining ingredients except fish. Stir well and simmer for 30 minutes, uncovered. Remove bay leaf.
|
-
3
|
Arrange fish in 10×6-inch baking dish; cover with sauce.
|
-
4
|
Bake, uncovered, at 375 °F for about 15 minutes, or until fish flakes easily with a fork.
|
|
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.