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Flounder Poached In Fresh Tomato Sauce

1/2 cup chopped onion
1 garlic clove -- minced
2 tablespoons olive oil
1/2 cup white wine
2 teaspoons dried basil
3 cups chopped -- skinned, and seeded tomatoes
1 pinch marjoram
4 skinned flounder fillets
1/2 lemon -- juice only
salt -- to taste
black pepper -- freshly ground, to taste

Cook the onion and garlic in the olive oil until soft. Add the wine, basil, and marjoram. Simmer until most of the liquid evaporates. Add the tomatoes and simmer 3 minutes.

Place the flounder fillets in the simmering sauce, cover, and cook gently for 2 minutes -- just until fish is firm. Remove fish, add the lemon juice to the sauce, salt and pepper to taste, and pour over the fish.

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