Italian-Style Baked Haddock (From Bon Appétit magazine, October 1990)

1/4 c. (1/2 stick) butter

1 small onion, chopped

1 green bell pepper, chopped

1/4 tsp. dried basil, crumbled

1 14 1/2 oz. can tomatoes, drained and chopped

Salt and pepper

1 1/2 lb. haddock

2 c. grated mozzarella

Preheat oven to 350 F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-hihg heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.

Serves 4.

** Nomi's Changes **

Since I am not fond of cooked bell peppers, I left them out. Further, before placing the fish into the pan, I coated the fish with cornflake crumbs flavored with a little bit of garlic powder and a little bit of basil (using water as the medium to adhere the crumbs to the fish, rather than egg).