1 tbsp. olive oil
1/2 sm. onion, sliced (1/2 c.)
1 clove garlic, crushed
1/2 chili pepper
2 lg. tomatoes, quartered
1 bay leaf
3 tbsp. red wine
Salt and freshly ground pepper
2 fish fillets
2 tbsp. olive oil

Preheat oven to 375 degrees. To make sauce, pour oil into saucepan and add the onion. Saute until transparent, about 5 minutes. Remove seeds from pepper and chop. Add peppers and garlic to the pan and saute another minute. Add tomatoes, bay leaf, and wine to the onions.

Cover and gently simmer for about 10 minutes. Stir the sauce to keep it from sticking to the bottom of the pan. Uncover and simmer 5 minutes. Taste for seasoning and add salt and pepper as necessary.

To make fish, oil an ovenproof dish just large enough to hold the fish in 1 layer. Place the fish in the dish and sprinkle with salt and pepper. Spoon sauce over dish and cover with foil. Place in oven and bake 20 minutes.

NOTE: I use a can of stewed tomatoes.