Combine flour, salt and pepper in a shallow bowl, then coat fillets in mixture, shaking off excess.
Heat oil in large nonstick skillet over medium high heat.
Cook fillets for 3 minutes or until golden brown, then flip and cook another 3 minutes.
Remove from pan and set aside.
Add onion, garlic, thyme, crushed red pepper flakes and tomatoes, stirring frequently for 5 minutes or until onions are translucent.
Add wine and deglaze the pan, scraping all browned bits from the bottom of the pan.
Add remaining ingredients and stir to mix.
Add fillets back into sauce and continue to cook for 10 minutes or until the sauce has thickened.
Check seasoning and adjust if necessary.
Serve over linguine noodles coated in sauce.