Mediterranean Baked Fish

• 2 tablespoons olive oil
• 1 red onion, sliced
• 1 (16 ounce) can whole tomatoes
• 1 bay leaf
• 1 garlic clove, minced
• 1 cup dry white wine
• 14 cup lemon juice
• 14 cup orange juice
• 1 tablespoon orange peel, grated
• 1 teaspoon fennel seed, crushed
• 12 teaspoon dried oregano
• 12 teaspoon dried thyme
• 12 teaspoon dried basil
• 18 teaspoon fresh coarse ground black pepper
• 1 lb fish fillet (sole, flounder, sea perch)

1. Separate tomatoes from juice (save 1/2 c juice).
2. Coarsely chop tomatoes.
3. Heat oil in skillet.
4. Add onion and saute over moderate heat 5 minutes or until soft.
5. Add remaining ingredients except fish.
6. Stir well and simmer 30 minutes, uncovered.
7. Arrange fish in 10x6-inch baking dish; cover with sauce.
8. Bake, uncovered, at 375 degrees F 15 minutes or until fish flakes easily.

olive oil, red onion, tomatoes, bay leaf, garlic, white wine, lemon juice, orange juice, orange peel, fennel, oregano, thyme, basil, fresh coarse ground black pepper, fish fillet

Taken from www.food.com/recipe/mediterranean-baked-fish-220722 (may not work)