Poached Fish Jardiniere

1 small onion, chopped
6-8 bay leaves
6-8 halibut or haddock
6-8 thin lemon slices
1 c dry white wine
1/2c water

SAUCE

4 large tomatoes, chopped
2 garlic cloves, minced
1/4c plain yoghurt
2T olive oil
2T chopped parsley
1T dijon mustard
2t each dried chervil, tarragon
1t worcestershire sauce
1/4t salt

Plain onion on bottom of large shallow baking dish.  Place bay
leaves in dish, top each with piece of fish and lemon slice.  Pour
wine and water over top.  Cover and chill at least 1 hour.

Combine all sauce ingredients in saucepan.  Cook over low heat 10
to 15 minutes to allow flavours to blend.  (Do not boil)  Bake fish
in preheated 425 oven for 10 to 15 minutes or until it flakes
readily with a fork.  Remove fish from liquid.

If necessary, add cooking liquid from fish to give sauce desired
consistency.  Serve over fish.

Makes 6-8 servings
204 cal
7.9 fat
1.7 fibre