Provençal-Style Lemon Sole

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Ingredients

2 navel oranges

2 tablespoons extra-virgin olive oil

1 large red onion, thinly sliced

1 tablespoon thinly sliced garlic

3/4 cup drained, seeded and coarsely chopped canned tomatoes

3/4 cup dry white wine

Salt and freshly ground pepper

5 Calamata olives, pitted and cut into thin slivers

Four 6-ounce lemon sole fillets

Chives, cut into 1 1/2-inch lengths, for garnish

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