Fish in Tomato Sauce

• 2 lbs sole or 2 lbs orange roughy fillets
• 2 onions, sliced
• 1 14 cups tomato juice
• 2 bay leaves
• 4 cloves
• 6 peppercorns
• 1 cup tomato ketchup
• 1 egg
• 1 pinch salt
• 12 cup flour
• 12 cup plain breadcrumbs
• 14 cup vegetable oil

1. Prepare the fish by cutting the fillets into 3-inch pieces.
2. Mix together the flour and bread crumbs in a shallow dish.
3. In another shallow dish, beat the egg with the salt.
4. Dip the fish pieces first into the egg, then into the flour/bread crumb mixture.
5. Heat the oil in a large frying pan and fry the fish until golden brown.
6. Cool.
7. Pour the tomato juice and ketchup into a saucepan.
8. Add the bay leaves, cloves, peppercorns and onions and simmer for 10 minutes.
9. Remove from the heat and cool.
10. Arrange the fish in a bowl or serving dish; pour the sauce over the fish and refrigerate overnight.

onions, tomato juice, bay leaves, cloves, peppercorns, tomato ketchup, egg, salt, flour, breadcrumbs, vegetable oil

Taken from www.food.com/recipe/fish-in-tomato-sauce-95968 (may not work)