1 lb fish fillets (sole, flounder, or sea perch)

2 tsp olive oil

1 large onion, sliced

1 can (16 oz) whole tomatoes, drained (reserve juice), coarsely chopped

1/2 C tomato juice (reserved from canned tomatoes)

1 bay leaf

1 clove garlic, minced

1 C dry white wine

1/4 C lemon juice

1/4 C orange juice

1 Tbsp fresh orange peel, grated

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. Heat oil in 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 uncovered for 30 minutes.

3. Arrange fish in 10- by 6-inch baking dish. Cover with sauce. Bake uncovered at 375 ºF for about 15 minutes or until fish flakes easily.