Fish fillets - haddock, sole
1/4 c. butter
Chopped onion and celery (quantity to taste)
2 tbsp. flour
1 (16 oz.) can peeled tomatoes
2 tsp. sugar
1/2 tsp. thyme
Salt
Ground pepper
Parsley

Saute onions and celery until clear. Add flour and stir until smooth. Add tomatoes, sugar, thyme, salt, pepper and parsley. Pour over fish and bake at 350 degrees for about 30 minutes.

A great change for Friday fish during lent; best served over rice.