Fish a la Marseilles.

Just 4 u

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of
thyme and 2 bay−leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions
in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let
boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of
sugar. Boil up and pour over the fish. Serve with toast.