1 lb. fillets of sole, cut into 4 inch pieces
2 onions, chopped
2 cloves garlic, put through a press
2 tbsp. butter
1/4 c. dry white wine
1 (1 lb. 12 oz.) can stewed tomatoes, chopped and drained; reserve juice for another use
1 tbsp. chopped parsley
Salt and pepper to taste
1 tbsp. lemon juice
1/4 tsp. thyme flakes

Sprinkle fillets with salt, pepper and garlic powder. Drizzle tops with 2 tablespoons melted butter.

Prepare fillets in one layer in 9 x 13 inch roasting pan. Bake fillets in a 350 degrees oven for about 12-15 minutes or until fish flakes easily with fork. Do not over cook.

Meanwhile, saute onions and garlic in butter until onions are transparent. (Onions should still have a crunch.) Add wine and continue cooking until wine is almost evaporated, about 3 minutes. Now add the remaining ingredients and simmer sauce for about 10 minutes.

Remove fish to a pretty oval platter and spoon a little sauce over each fillet. Spoon remaining sauce around the edges. Sprinkle top with additional parsley. Serves 4.

NOTE: The sauce should not be overcooked. It should be like a fresh tomato sauce, light and crunchy.