Recipe - Rustic Baked Polenta Pie

=== FOR THE SAUCE ===
1 tablespoon Olive oil
One half cup Chopped onion
One fourth cup Chopped celery
One fourth cup Chopped green pepper
1 cup Crushed tomatoes and their
juices
1 Bay leaf
1 teaspoon Fresh chopped thyme
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
=== FOR THE CRUST ===
One fourth cup Dry bread crumbs
One fourth teaspoon Dried thyme
2 teaspoon Bayou Blast {Emeril's
Creole Seasoning}; see *
Note
1 tablespoon Olive oil
2 Sixounce Fillets of scrod;
trimmed of fat,
; and the blood line

* Note: See the Bayou Blast {Emeril's Creole Seasoning} recipe which is
included in this collection.

Preheat oven to 400 degrees. Start the sauce. In an ovenproof skillet,
heat olive oil. Then add onions, celery, and green peppers, and cook for 5
minutes or until the vegetables are soft. Add tomatoes and juices, bay
leaf, thyme, salt, cayenne pepper, mix well and simmer for 10 minutes.
Meanwhile make the crust: In a bowl combine bread crumbs, dried thyme, 1
teaspoon Bayou Blast, and olive oil, mix well. Season the fillets with the
remaining teaspoon of Bayou Blast, then carefully place the fillets on top
of the simmering sauce. Top each fillet with 2 tablespoons of the bread
crumb mixture. Place in the oven and bake for 10 minutes or until the fish
is just tender and flaky. This recipe yields 2