2 tbsp. oil, olive is best
4 tbsp. butter
1 med. onion, finely chopped
2 cloves garlic, chopped
2 tbsp. parsley, chopped
2 (8 oz.) cans tomato sauce
1/2 c. dry white wine
1/4 c. bottled clam juice
1 jar pickled artichoke hearts, drained and cut into quarters
2 tbsp. capers

Melt butter and oil in frying pan and saute onions, salt and pepper to taste. Add garlic and parsley and cook for about one minute. Add tomato sauce and wine, cover and simmer for about 20 minutes. Add clam juice, capers and artichoke hearts and heat through.

Meanwhile broil filets, any firm white fish (your size). Spoon sauce over fish. Sliced black olives may be used as garnish. Serve with rice. A little clam juice can be substituted for some of the water.

If a spicy dish is preferred, red pepper flakes added to the sauce during cooking is excellent.