Creole Flounder
Heat oven to 500F
2 lbs. flounder or pollack fillets
1 1/2 cups chopped tomatoes
1/2 cup chopped green pepper
1/3 cup lemon juice
1 tbsp. salad oil
2 tsp. salt
2 tsp. minced onion
1 tsp. basil leaves
1/4 tsp. coarsely chopped ground black pepper
4 drops red pepper sauce
green pepper rings
4 to 6 servings
Place fillets in single layer in a 13 1/2x9x2" baking dish.
Stir together remaining ingredients except pepper rings; spoon over fillets.
Bake 5 to 8 minutes or until fish flakes easily with fork.
Remove fillets to warm platter.
Garnish with green pepper rings.