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Fish Creole

1 lb. Sole or Haddock Fillets, defrosted
1 (8 oz.) can tomato sauce
1 (2 oz.) can sliced mushrooms, drained
1 tsp. chicken bouillon granules
1/2 green pepper, diced
1 stalk celery, sliced diagonally
3 Tbsp. water
1 1/2 Tbsp. instant minced onion

Rinse fish and pat dry with paper towels. In 9x13 inch dish, arrange in dish with the thickest pieces to the outside edge of dish.

In 1 quart glass measure, stir together tomato sauce, mushrooms, green peppers, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly. Bake in 350 degree oven for about 30 to 40 minutes, until fish is opaque.

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