|Catfish fillets/Red snapper / cod / haddock fillets||2 Pound|
|Whole tomatoes||1 Can (10 oz), drained|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground red pepper||1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Hot cooked rice||3 Cup (48 tbs)|
Arrange fillets, thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 X 1 1/2 inches.
Mix tomatoes and remaining ingredients except rice; break up tomatoes.
Pour over fish.
Cover tightly and microwave on high 6 minutes; rotate dish 1/2 turn.
Microwave until fish flakes very easily with fork, 4 to 5 minutes longer.
Let stand covered 3 minutes.
Serve over rice.
Garnish fish with lemon slices sprinkled with snipped parsley, if desired.