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1
In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
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2
Stir in vinegar and cook, covered 5 minutes.
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3
Stir in tomato and cook, covered, stirring occasionally, 10 minutes.
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4
Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes.
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5
Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
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6
Preheat oven to 425F.
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7
and butter a baking dish just large enough to hold fillets in one layer.
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8
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper.
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9
Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper.
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10
Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
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11
Transfer fillets to a large plate and keep warm.
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12
Pour cooking liquid through a fine sieve set over skillet of vinaigrette.
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13
Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
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14
Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.
