Preparation
For the sauce:
Clean and thinly slice the onion. Finely chop the clove of
garlic and put both to fry delicately in a pan with 3 tablespoons
of Extra Virgin olive oil.
As soon as they are soft and slightly golden, add the wine,
tomatoes, sugar and simmer for at least twenty minutes, allowing
the sauce to reduce.
Towards the end of cooking time add salt and pepper to taste
and add the chopped parsley.
For the fish:
Arrange the fish fillets on a baking tray previously greased
with Extra Virgin olive oil. Sprinkle the fillets with thyme,
drizzle with lemon juice, salt lightly, cover with the freshly
prepared sauce and bake in a preheated oven at 375°F for
ten minutes.
When the time has elapsed, remove the baking tray and cover
the fillets generously with breadcrumbs. Raise the oven temperature
to 425°F (or better yet set it to grill) and bake for
10 minutes.
Before serving, garnish the au gratin with the remaining
chopped fresh parsley.
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