Amberjack with Provençal Sauce

Ingredients

• 0.5  bay leaf 
• 8 ounce tomato sauce canned
• 16 ounce canned tomatoes crushed undrained canned
• 24 ounce amberjack fillets 
• 3 tablespoons flour all-purpose
• 0.3 cup parsley fresh divided chopped
• 1 teaspoon garlic minced
• 2 tablespoons butter melted
• 1 cup onion chopped
• 0.5 teaspoon pepper divided freshly ground
• 0.8 teaspoon salt divided
• 0.5 teaspoon sugar 
• 0.5 teaspoon thyme leaves dried whole
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Saute first 4 ingredients in margarine in a skillet over medium-high heat until tender. Stir in crushed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened.
2. Remove and discard bay leaf. Stir in 2 tablespoons parsley, 1/4 teaspoon salt, sugar, and 1/4 teaspoon pepper.
3. Rinse fillets and pat dry; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in flour. Cook fillets in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.
4. Transfer to a serving platter. Spoon sauce evenly over fillets; sprinkle with remaining 2 tablespoons parsley. If desired, garnish with fresh thyme and serve with green beans.