1 cup chopped onion |
1 teaspoon minced garlic |
1/2 teaspoon dried whole thyme |
1/2 bay leaf |
2 tablespoons margarine, melted |
1 (16-ounce) can crushed tomatoes, undrained |
1 (8-ounce) can tomato sauce |
1/4 cup chopped fresh parsley, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon sugar |
1/2 teaspoon freshly ground pepper, divided |
6 (4-ounce) amberjack fillets |
3 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
fresh thyme sprigs (optional) |
fresh green beans (optional) |