Ingredients
2 teaspoons olive oil
1 large onion, sliced
1 can (16 ounces) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
1 cup dry white wine
1/2 cup reserved tomato juice, from canned tomatoes
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon fresh grated orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
black pepper to taste
1 pound fish fillets (sole, flounder, or sea perch)
Directions
Heat oil in large nonstick skillet. Add onion and sauté over moderate heat 5 minutes or until soft. Add all remaining ingredients except fish. Stir well and simmer 30 minutes, uncovered.
Arrange fish in 10x6-inch baking dish; cover with sauce. Bake uncovered at 375°, about 15 minutes or until fish flakes easily.
Nutrition Facts
Heart-healthy recipe
Yield: 4 servings
Serving Size: 4 ounce fillet with sauce
Per serving: 177 Calories, 4 g Total Fat, 1 g Saturated Fat, 56 mg Cholesterol, 281 mg Sodium