Fish in Tomato Sauce

This dish is usually made with sole but my mother-in-law made it many times with orange roughy, which is cheaper and just as tasty. It is wonderful as part of a buffet menu or for lunch with rye bread.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  lbs  sole or 2  lbs  orange roughy fillets
• 2  onions, sliced
• 1 1⁄4 cups tomato juice
• 2  bay leaves
• 4  cloves
• 6  peppercorns
• 1  cup tomato ketchup
• 1  egg
• 1  pinch salt
• 1⁄2 cup flour
• 1⁄2 cup  plain breadcrumbs
• 1⁄4 cup  vegetable oil

Directions

1. Prepare the fish by cutting the fillets into 3-inch pieces.
2. Mix together the flour and bread crumbs in a shallow dish.
3. In another shallow dish, beat the egg with the salt.
4. Dip the fish pieces first into the egg, then into the flour/bread crumb mixture.
5. Heat the oil in a large frying pan and fry the fish until golden brown.
6. Cool.
7. Pour the tomato juice and ketchup into a saucepan.
8. Add the bay leaves, cloves, peppercorns and onions and simmer for 10 minutes.
9. Remove from the heat and cool.
10. Arrange the fish in a bowl or serving dish; pour the sauce over the fish and refrigerate overnight.