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Red Snapper Creole

2 lbs. fresh or frozen red Snapper Fillets, thawed
2 Tbsp. margarine, melted
1/2 cup finely chopped celery
1/2 cup finely diced carrot
1/4 cup chopped black olives
1/2 cup finely chopped green pepper
1 cup chopped onion
1 (16 oz.) can tomatoes, cup up
1/2 cup tomato sauce
2 Tbsp. margarine

Preheat oven to 350 F. Cut fish into 6 serving pieces. Pour 2 tablespoons melted margarine into a large baking pan and set aside. Combine celery, carrot, olives, green pepper, onion, tomatoes, and tomato sauce. Spread half of this mixture in bottom of pan. Place fish pieces on top; cover with remaining mixture. Dot with 2 tablespoons margarine.

Bake 30-35 minutes or until fish flakes with a fork.

1 serving = 3 1/2 ounces cooked fish plus 1/2 cup sauce.

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