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*Available at specialty foods shops and some supermarkets
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In a heavy skillet cook onion, 1 1/2 Tbsp.
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shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, till onion is pale golden brown, about 10 min.
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Stir in vinegar and cook, covered 5 min.
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Stir in tomato and cook, covered, stirring occasionally, 10 min.
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Stir in bell pepper and 1/4 c. oil and cook, uncovered, stirring, 2 min.
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Stir in parsley and remaining 1/4 c. oil and keep vinaigrette hot.
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Preheat oven to 425F.
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and butter a baking dish just large sufficient to hold fillets in one layer.
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Sprinkle remaining 1 1/2 Tbsp.
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shallot in baking dish and in it arrange fillets, seasoned with salt and pepper.
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Add in thyme sprig, wine, and stock or possibly clam juice and cover fillets with a buttered piece of wax paper.
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Bake fish in middle of oven 10 to 15 min (depending upon thickness of fillets), or possibly till just cooked through.
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Transfer fillets to a large plate and keep hot.
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Pour cooking liquid through a fine sieve set over skillet of vinaigrette.
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Cook vinaigrette over moderate heat, stirring, till it is hot and cooking liquid is incorporated.
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Serve fish, garnished with additional thyme sprigs, with hot vinaigrette.
