TOMATO SAUCE:

1 tbsp. olive oil
1/2 c. chopped green onion
1/2 tsp. garlic
2 (9 1/2 oz.) cans whole tomatoes, chopped & drained
1 tbsp. each basil, salt, cayenne pepper, chili powder, black pepper & sugar
1 tbsp. lemon juice

FISH:

1 1/2 lbs. white fish fillets
1/2 c. dry white wine
1/4 c. unsalted butter, melted
1/4 tsp. each salt & pepper
Juice of 1 lemon
2 tbsp. minced fresh parsley

For tomato sauce, heat oil in skillet over medium low heat. Add onions and garlic, cook and stir onions until limp, about 5 minutes. Add tomatoes, parsley, basil, salt, cayenne, chili powder, black pepper and sugar. Cook, stirring and chopping tomatoes until mixture thickens slightly, about 8 to 10 minutes. Remove from heat. Stir in lemon juice. Sauce may be refrigerated up to 5 days.

Heat oven to 375 degrees. Rinse fish well under gently running water running cold water. Pat dry with paper towel. Pour wine in shallow baking dish to a depth of 1/8". Lay fish in wine and spoon melted butter over fish. Sprinkle with salt, pepper and lemon juice. Bake until fish flakes easily with the tip of a fork, about 10 minutes. Remove fish to warm serving platter. Spoon tomato sauce over fish. Sprinkle with parsley. Makes 4 servings.