Fish in Tomato Sauce

2 pounds	sole fillets	1 kg
1	egg, beaten with a pinch of salt
	flour, mixed with breadcumbs (for coating)
2	onions, sliced
19 ounce can	tomato juice	560 ml
2	bay leaves
1 cup	tomato ketcup	250 ml
4	cloves
6	peppercorns
	oil for frying

Prepare fish by cutting into 3 inch (8 cm) long pieces. Dip into egg, coat with flour and breadcrumbs. Fry in oil until golden brown, then allow to cool.

Pour tomato juice and ketchup into saucepan. Add onion and all spices; simmer for 10 minutes. Remove from heat and let cool. Arrange fish in square bowl or serving dish. Pour sauce over, cover, and refrigerate overnight. Serve cold.