Recipe: Mediterranean Baked Fish

MEDITERRANEAN BAKED FISH

2 tsp olive oil
1 large onion, sliced
1 can (16 oz) 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 Tbsp fresh grated orange peel
1 tsp fennel seeds, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 tsp dried basil, crushed
to taste black pepper
1 lb fish fillets (sole, flounder, or sea perch)

Heat oil in large nonstick skillet. Add onion, and saute 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 375F about 15 minutes or until fish flakes easily.

Yield: 4 servings (serving size: 4 oz fillet with sauce)
Each serving provides: Calories: 177, Total fat: 4 g, Saturated fat: 1 g, Cholesterol: 56 mg, Sodium: 281 mg