FISH FILLETS WITH MARINARA SAUCE

SERVES 4

The first time I made this everyone in the family, except me, had colds. They were starting to feel better, tired of soup, but still wanted to eat light. This seemed to do the trick and it was delicious. I served it with steamed spinach and rice.

INGREDIENTS

2 tablespoons olive oil

1/2 large onion, coarsely chopped

1/2 large green pepper, coarsely chopped

3 large cloves garlic, minced

2 cans (14.5 ounces each) whole tomatoes, chopped, with juices

1 tablespoon dried oregano (use fresh if available)

1 tablespoon parsley flakes (use fresh if available)

1/2 teaspoon fennel seed

1/4 cup dry white wine

1/4 cup balsamic vinegar

Salt and pepper to taste

4 firm, white-fleshed fish fillets, about 6-ounces each

Heat the olive oil in a large sauté or frying pan over medium-high heat. Add the onions and peppers; sauté until slightly softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, oregano, parsley, fennel seeds, wine, vinegar, salt and pepper. Simmer until slightly reduced, about 5 minutes. Lay the fish on top of the sauce. Sprinkle with salt and pepper. Cover partially and let cook until fish flakes easily with a fork, about 10 minutes, depending on thickness. Baste occasionally with some of the sauce. Serve immediately, topped with sauce.

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