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