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Fish Creole


1 pound fish fillets
1 Tablespoon butter
⅓ cup chopped onion
¼ cup chopped celery
2 Tablespoons finely chopped green bell pepper
1 Tablespoon sugar
¼ teaspoon oregano leaves
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 can (14.5 ounces) stewed tomatoes, cut into pieces

Preheat oven to 350° F.

Arrange fish fillets in ungreased 12 x 8-inch or 8-inch square (2-quart) baking dish.

In medium skillet, melt butter; sauté onion, celery, and green pepper until tender. Stir in remaining ingredients. Spoon over fish.

Bake at 350° F for 15 to 20 minutes, or until fish flakes easily with fork.

Makes 4 servings