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Creole Style Sole
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    Creole Style Sole

  • 1 Large Green bell pepper, seeded sliced into strips
  • 1 1/2 cups sliced green oninos with tops
  • 1 tsp. olive oil
  • 2 cups chopped tomatoes
  • 1 bay leaf
  • 1 can (8 oz) plain tomato sauce
  • 1/2 tsp. dried thyme
  • pinch of dried clove
  • dash of Tobasco sauce ( needs more)
  • 1- 1/2 lbs. Sole or Whitefish fillets
  • Salt & pepper to taste
  • Saute bell pepper and onions in oil until tender but not brown. Stir in tomatoes, bay leaf, tomato sauce, thyme, clove, Tabasco, salt & pepper. Cover and simmer 15 min. Discard bay leaf. Arrange fish in non stick shallow baking pan, sprayed with cooking spray. Spoon tomato mixture over fish. Bake, uncovered in preheated 375 F. oven for 15 minutes or until fish flakes easily with fork. Serve over hot brown rice.
    Makes 6 servings.
    265 Calories per serving

    From: Gelsons Market
    Posted By:Robert L
    Post Date: 1/4/98

    *BACK TO CAJUN / CREOLE*







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