This isn’t a dish I would rush back to make again. It was just ok and there’s too many changes I would make to mention it which would turn it into a whole new dish. It’s edible, just not up our ally.
(Adapted from The Cooking Bride)
1 tablespoon vegetable oil
1 green bell pepper, cored and diced
½ teaspoon dried oregano
1 small can (8 oz.) tomato sauce
⅓ cup water
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 pound firm white fish (catfish, cod, haddock, or halibut)
Heat oil in a medium skillet over medium heat. Add bell pepper and oregano and cook until bell pepper is crisp-tender, about five minutes.
Add tomato sauce, water, garlic powder, black pepper, and cayenne pepper. Bring mixture to a boil.
Nestle fish in soup mixture and gently stir to coat fish. Reduce heat to low.
Cover pan and cook about five minutes or until fish flakes easily with a fork.
Serve with long grain and wild rice and corn muffins, if desired.