1 tbsp. olive oil
2 c. tomatoes, peeled, seeded, and diced
3 med. cloves garlic, diced
2 tsp. oregano
1 med. bay leaf
1 c. low sodium tomato juice
1 tbsp. balsamic vinegar
1/4 tsp. pepper
2 tbsp. horseradish
2 tbsp. unsalted butter, cut up
2 tbsp. chopped parsley
4 flounder fillets

Heat oil in a 10 inch skillet. Add tomatoes, garlic, and bay leaf. Cook for 10 minutes, stirring occasionally. Add tomato juice, vinegar, and pepper. Simmer 20 minutes or until thickened. Discard bay leaf. Stir in horseradish and parsley. Mix in cooking liquid from fish until sauce is the desired consistency.

Meanwhile in another skillet, cover fish with boiling water. Cover and simmer until fish is flaky. Top cooked fillets with sauce and serve. Serves 4.