2 Tablespoons olive oil 1 small onion, chopped 2 garlic cloves, minced 1/2 cup dry white wine 14 ounce canned chopped tomatoes with juice Pinch of sugar 2 Tablespoons Italian parsely, chopped Salt and pepper to taste 4 fish filets Juice of 1/2 lemon 1/2 cup toasted, slivered almonds Chopped parsely for garnish
Preheat oven to 325 degrees F. Heat a large skillet over medium-high heat. When hot, add oil. When hot, add onion and garlic and saute for about 5 minutes or until onions are soft. Add wine, tomatoes and their juice, sugar, parsley, salt and pepper and bring to a boil. Reduce heat to low and simmer for 30 minutes. Meanwhile, place fish in a buttered baking dish and sprinkle with lemon juice and salt and pepper. When sauce is done and thickened, spread it over the fish and roast uncovered for 10 minutes. Increase oven temperature to 425 degrees F. and sprinkle the fish with the toasted almonds and roast for another 15 minutes or until the fish is tender and the tops are crisp. Garnish with parsley and serve immediately.