Creole-Style Flounder

posted by Pat T 06-10-98 6:47 AM

Creole-Style Flounder

1 cup sliced green onions with tops
1 green pepper, sliced in thin strips
1-1/2 Tblsp. margarine, melted
1 (16 oz.) can whole tomatoes, undrained
1 (8 oz.) can tomato sauce
1 bay leaf
1/2 tsp. dried whole thyme
6 flounder filets (approximately 1-1/2 lbs.)
1/4 tsp. salt
1/8 tsp. pepper
3 cups hot cooked rice


Saute' onions and peppers in butter in a saucepan until tender. Add liquid from tomatoes; chop tomatoes, and add. Stir in tomato sauce, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes; remove bay leaf and discard.

Place fish in a 13- x 9- x 2-inch baking dish coated with cooking spray; sprinkle fish with salt and pepper. Spoon sauce over fish; cover and bake at 350 degrees F. for 20 minutes, or until fish flakes when tested with a fork.

Serve over rice. Yield: 6 servings.

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