Sole Provencal

From my collection of handwritten recipes 1960's.

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.

onion, celery, oil, tomatoes, parsley, bay leaves, salt, pepper, sole fillet, flour