Creole-Style Flounder

• 1 large green pepper, sliced in thin strips
• 1 1/2 c. sliced green onions with tops
• 2 Tbsp. butter or margarine
• 1 (14 1/2 to 16 oz.) can tomatoes, chopped (2 c.)
• 1 (8 oz.) can tomato sauce
• salt and pepper
• 1/2 tsp. thyme
• 1 bay leaf
• 1 1/2 lb. flounder fillets or other white fish
• 3 c. hot buttered cooked rice

1. Saute green pepper and onions in butter until tender, but not brown.
2. Stir in tomatoes, tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and bay leaf.
3. Simmer gently for 15 minutes.
4. Remove bay leaf.
5. Arrange fish in a lightly greased shallow baking pan.
6. Season with salt and pepper.
7. Spoon sauce over fillets.
8. Bake at 375u0b0 for 15 minutes or until fish flakes easily with a fork.
9. Serve over beds of fluffy rice.
10. Makes 6 servings.
11. Calories per serving:
12. 247.

green pepper, onions, butter, tomatoes, tomato sauce, salt, thyme, bay leaf, flounder, hot buttered cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496815 (may not work)