Recipe - Fillet Of Fish Provencale

2 tablespoon Olive oil
1 Onion, peeled and cut or sliced up
2 teaspoon Minced garlic
2 Red bell peppers
3 Ripe tomatoes, minced
Salt and pepper to taste
One half teaspoon Thyme
2 pound Fish fillets
Court bouillon

HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat.
Add the onion, garlic and red peppers and saute, stirring constantly, for 7
minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with
salt, pepper and thyme, and cook covered for 5 minutes. Place the fish
fillets in a baking dish, and cover with the vegetable mixture. Add enough
simmering court bouillon to cover the fillets, cover with a sheet of
buttered wax paper, buttered side down, and bake for 7 minutes. Pour the
juices into a saucepan, and reduce by half. Serve the fish and vegetables
with the sauce on the side. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini