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Seafood


Fish Creole

 

4 Servings


  • 1 pound whitefish fillets
  • 1 tablespoon butter
  • ⅓ cup chopped onion
  • ¼ cup chopped celery
  • 2 tablespoons finely chopped green bell peppers
  • 1 tablespoon sugar
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 14.5-ounce can 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.

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