Filets Of Sole In Creole Sauce
|Onion||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Curry powder||1⁄2 Teaspoon|
|Chopped green pepper||1 Cup (16 tbs)|
|Frozen sole fillet/Haddock / perch / turbot||2 Pound, partly thawed (2 Packages, 1 Pound Each)|
1. Saute onion and celery in butter or margarine until soft in a large skillet; stir in tomato sauce, salt, curry powder, pepper and green pepper.
2. Cut each fish block in thirds; place in a single layer in the sauce; cover. Bring to boiling, then simmer 15 minutes, or until fish flakes easily.