1 Red Bell Pepper
6-8 Tomatoes (8-10 if you use Roma, or two 15 oz cans of diced tomatoes)
2 Medium Garlic Cloves, crushed
1 Large Sweet Onion
1 Large Lemon
12 oz mushrooms
1 lb Cod, Orange Roughie, Pollack, Haddock or another mild white fish of your preference
Slice the peppers into about 1/4 inch strips
Slice the onion thinly
If using whole tomatoes, dice them
Slice the mushrooms
Spray a baking pan with Pam
Salt and pepper the fish filets and place them in the baking pan
Melt 2 tbs of butter in a pan, and add the veggies
Crush the garlic over the veggie mixture
Squeeze the juice of 1 lemon over the mixture
Sautee for about 5 minutes, stirring ocassionally to mix the flavors
Pour the mixture over the fish filets, and top with a couple of pats of butter
Bake at 475 for 20 minutes, or until the fish is cooked
Serve over sliced boiled potatoes, rice, or Angel Hair Pasta
This is nice with a little soy sauce
