Recipe Ingredients:
- 2 teaspoon kisan canola cooking oil
- 1 large onion, sliced
- 1 can (16 oz.) whole tomatoes, drained (reserve juice) and coarsely chopped
- 1 bay leaf
- 1 clove garlic, minced
- 3/4 cup apple juice
- 1/2 cup reserved tomato juice, from canned tomatoes
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 tablespoon fresh grated orange peel
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried basil, crushed
- black pepper to taste
- 1 lb. fish fillets (sole, flounder, or sea perch)
Recipe Method:
- 1. Heat oil in large nonstick skillet. Add onion, and sauté over moderate heat 5 minutes or until soft.
- 2. Add all remaining ingredients except fish.
- 3. Stir well and simmer 30 minutes, uncovered.
- 4. Arrange fish in 10x6" baking dish; cover with sauce.
- 5. Bake, uncovered, at 375º F about 15 minutes or until fish flakes easily.
- Yield: 4 servings--Serving Size: 4 oz fillet with sauce