Fish Fillets With Tomato Sauce And Sauteed Potatoes

• 7/8 pound fish fillets skinned and deboned
• salt to taste
• ground black pepper
• lemon juice to taste
• potatoes to taste
• liquid margarine Becel's
• 5/8 cup chopped onion
• 1 bay leaf
• 6 3/4 tablespoons white wine
• 6 tablespoons tomato sauce with basil
• chopped parsley

1. Season the fish fillets with salt, pepper, and lemon juice.
2. Place the potatoes in a baking pan covered with water, and season with salt. Bring to boil, lower heat, and simmer until potatoes are cooked.
3. Heat about 3 tablespoons of liquid Becel in a pan, add the chopped onion, and the bay leaf. Cook over medium heat until the onion begins to brown.
4. Add the fish, then add the white wine, and the tomato sauce.
5. Cover, and cook on low heat for 10 to 15 minutes.
6. When the potatoes are cooked, drain, and put them back in pan where they were cooked.
7. Drizzle with a little liquid Becel, and saute, shaking the pan occasionally until they brown.
8. Generously sprinkle the fish with chopped parsley.
9. Serve with the sauteed potatoes.

salt, ground black pepper, lemon juice, potatoes, margarine, onion, bay leaf, white wine, tomato sauce with basil, parsley

Taken from www.yummly.com/recipe/Fish-Fillets-with-Tomato-Sauce-and-Sauteed-Potatoes-898018 (may not work)