This dish is baked and flavoured with a Mediterranean-style tomato, onion, and garlic sauce. Very low in fat and salt. Enjoy with Israeli tomatoes!

You will need:

2 tsp olive oil
1 large onion (sliced)
1 can (16 oz) whole tomatoes, drained (reserve juice), coarsely chopped
1 bay leaf
1 clove garlic, minced
1 cup dry white wine
.5 cup tomato juice (reserved from canned tomatoes)
.25 cup lemon juice
.25 cup orange juice
1 tbsp fresh grated orange peel
1 tsp fennel seeds, crushed
.5 tsp dried oregano, crushed
.5 tsp dried thyme, crushed
.5 tsp dried basil
Crushed black pepper (to taste)
1 lb fish fillets (sole, flounder, or sea perch)

Preparation instructions:

1. Heat oil in large skillet. Add onion, and sauté over moderate heat until soft (5 min).
2. Add all – except fish - remaining ingredients.
3. Simmer uncovered for 30 minutes (stir sauce well).
4. Arrange fish in baking dish, cover with sauce.
5. Bake, uncovered, at 375º F until fish flakes easily (about 15 min).