Veggie-Topped Fillets

• 4 sole or walleye fillets (6 ounces each)
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1-1/2 cups V8 juice
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 tablespoon butter
• Hot cooked rice, optional

1. Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon salt and pepper. In a saucepan, combine the V8 juice, celery, onion, green pepper, lemon juice, sugar and remaining salt; bring to a boil. Cook over medium-low heat for 5-6 minutes or until vegetables are tender. Pour over fish; dot with butter.
2. Bake, uncovered, at 350u0b0 for 10-15 minutes or until fish flakes easily with a fork. Serve with rice if desired.

walleye, salt, pepper, celery, onion, green pepper, lemon juice, sugar, butter, rice

Taken from www.tasteofhome.com/recipes/veggie-topped-fillets/ (may not work)