Mediterranean Baked Fish

• 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.