|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped tomatoes||1 Cup (16 tbs)|
|Fresh mushrooms||1 1⁄2 Cup (24 tbs), sliced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Fresh parsley||2 Tablespoon, snipped|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Frozen haddock fillets||16 Ounce, thawed (1 package)|
In skillet, combine olive oil, lemon juice, tomatoes, mushrooms, onion, green pepper, parsley, oregano, seasoned salt and garlic powder.
Saute mixture until onion is tender.
Place fish fillets in 2-quart oblong glass baking dish; sprinkle with salt and pepper.
Spoon vegetable mixture over fillets.
Convection Bake at 350°F for 20 to 25 minutes or until fish flakes easily.