Poached Sole in Wine Sauce with Cheese

2 lbs. fillet of sole
¼ cup chopped onion
2 small bay leaves
Salt and pepper to taste
1 cup dry white wine
2 tblspn (1/4 stick) butter
3 tblspn flour
3.4 cup mile, scalding hot
Pinch each of basil, thyme and pepper
Mozzarella cheese, sliced

Preheat the oven to 425 F. Butter a large backing dish and scatter chopped onion and bay leaves over the bottom. You may fold very thin fillets in half, sprinkle them with salt and pepper and arrange them o the onion. Pour in wine and enough boiling water or stock barely to cover fish. Cover the dish tightly with foil and heat on the stove top to the boiling point, than bake for 10 minutes per inch of thickness of fish.

Transfer cooked fillets to individual ovenproof plates or a broiler-to-table platter. Strain, the broil down poached liquid to 1 cup.
Meanwhile, make a sauce. Heat butter with flour, beat in hot milk, stirring as it thickens. Add reduced poaching liquid ad stir I seasonings.
Place thing slices of mozzarella cheese on fish, pour sauce on top to cover and put under the broiler until sauce browns. Fried tomatoes to complement dish.