In a medium skillet, sauté onion
in 3 Tbs. of olive oil for 5 minutes or until tender.
Add garlic and stir.
Add tomatoes, basil, thyme, parsley, and pepper.
Simmer for 10 minutes.
While sauce simmers, dredge fish in flour to coat on both sides.
Sauté fish in a large skillet in 2 Tbs. of olive oil until lightly browned.
Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.
Recipe provided to Filippo Berio by Low Cholesterol Olive Oil Cookbook