|Pared thinly sliced carrots||2 Cup (32 tbs) (4 Medium)|
|Onion||1 Medium, halved and sliced|
|Frozen fish fillets||32 Ounce, thawed (Two 16 Ounce Packages)|
|Green pepper slices||6|
|Spaghetti sauce with mushrooms||15 1⁄2 Ounce (1 Jar)|
|All purpose flour||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
In 12 x 7 1/2 x 2-inch baking dish, cook carrots and onion with enough water to cover at HIGH for 10 minutes or till boiling.
Cook at HIGH 5 to 7 minutes longer or till tender.
Drain vegetables and set aside.
Cut each block of fish crosswise in four equal pieces; place in same baking dish.
Sprinkle with salt and pepper.
Top fish with carrot-onion mixture and green pepper.
Blend spaghetti sauce and flour; add lemon juice, vinegar, mustard, and sugar.
Spoon sauce over fish.
Cook, covered, at MEDIUM HIGH (7) for 10 to 12 minutes or till fish flakes easily with a fork.