Begin 50 minutes ahead
Serves 8

Ingredients:

2-16 ounce packages frozen sole,
flounder or ocean perch fillets
1-15 ounce can tomato sauce
2 tablespoons finely chopped
parsley
1 teaspoon oregano leaves
� cup olive oil or salad oil
� cup butter or margarine
parsley sprigs for garnish
(optional)

Instructions:

1. Place unopened packages of frozen fish in large pan; add cold water to cover packages. Let stand until fillets are partially thawed, about 30 minutes. Carefully separate fillets; pat dry with paper towels.
2. In medium bowl, stir tomato sauce, parsley and oregano leaves until well mixed; set aside.
3. In 12-inch skillet over medium-high heat, in hot oil and butter or margarine, cook fillets 2 or 3 minutes on each side until fish flakes easily when tested with a fork.
4. Pour sauce over fish; cook 2 minutes, occasionally basting fish with sauce. Serve fish with sauce from skillet. Garnish with parsley, if you like.

Wine tip:

Sangria or Red wine.