Creole Style Baked Tilapia

• 1 pound tilapia fillets fresh, about 3 average size pieces
• 1 1/4 cups stewed tomatoes cut up.and undrained
• 1 1/4 cups vegetable gumbo, frozen mix
• 1/2 cup yellow onion coarsely chopped.
• 1/2 cup pearl onions frozen
• 1 tablespoon ketchup
• 1 tablespoon worcestershire sauce
• 2 tablespoons creole seasoning
• 1 splenda packet
• bay leaves 2 med. -
• salt

1. Place fillets in deep, covered Corning baking dish. Rub fillets with olive oil and lightly sprinkle with creole seasoning, salt and pepper. Cover and place in refrigerator for about twenty minutes; the longer, the better.
2. In a 12" covered skillet, over medium heat, add gumbo vegetables, chopped onions, pearl onions, undrained tomatoes, tomato juice, ketchup, bay leaves and worcestershire sauce; mixing well and allowing to come to a low boil for about 10 minutes.
3. Preheat oven to 400. Blend remaining seasonings, splenda, salt and pepper and stir well into mixture in skillet. Reduce heat to low, cover, stirring occasionally. Cook until pearl onions are tender..
4. Remove fish from refrigerator and pour vegetable mixture over fish, lifting each piece to allow sauce to cover bottom of dish, Place cover back on dish, place in center of oven and cook for about 15-16 minutes, or until fish flakes easily with a fork. Do not overcook fish.
5. COOKING NOTE: For other varieties of fish that are cut thicker than tilapia, the oven temperature should be adjusted to 425 and the time should be adjusted up to 25 minutes. But you should watch for proper doneness.
6. Serve with pasta or rice; try spooning some sauce over either,

tomatoes, vegetable gumbo, yellow onion, pearl onions, ketchup, worcestershire sauce, creole seasoning, packet, bay leaves, salt

Taken from www.yummly.com/recipe/Creole-Style-Baked-Tilapia-1850610 (may not work)