Sole Provencal

From my collection of handwritten recipes 1960's.

• Ready In: 50 mins
• Serves: 4
• Yields: 1 lb. fish

Ingredients

• 1  cup  chopped onion
• 1⁄2 cup  diced celery
• 1⁄4 cup  oil
• 1 (16 ounce) can tomatoes
• 2  tablespoons  chopped parsley
• 2  bay leaves
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon pepper
• 1  lb sole fillet
•  flour

Directions

1. In a large skillet, saute onion and celery in oil, until tender. Add tomatoes, parsley, bay leaves, salt and pepper. Cover and simmer gently for 20 minutes. Add sole fillets and continue cooking for 10 minutes; or until fish flakes easily with a fork. Remove fish to a warm platter. If thicker sauce is desired, add a small amount of flour and cook until mixture is thickened and starts to boil.