Flounder Baked with Peppers and Scallions

More fish is ruined by overcooking than perhaps any method So, fish as a "quick meal" is perhaps being redundant. This dish is colorful and delicious. Serve it with salad and French bread.

2 tablespoons olive oil 1 red bell pepper, cored and chopped 6 scallions, trimmed and chopped (green tops included) 3 medium tomatoes, chopped 1 cup V-8, or tomato juice 1 cup sliced mushrooms 2 teaspoons fresh lemon juice 1-1/2 to 1-3/4-pounds fresh flounder 1/2 teaspoon dried thyme Salt and pepper to taste Preheat over to 375 degrees F. Heat olive oil in a large frying pan. Add peppers, scallions, tomatoes, V-8 juice, mushrooms, and lemon juice and cook over medium heat for 5 minutes, stirring occasionally.

Butter an oven-proof baking dish. Pour 1/3 of the sauce in the bottom of the dish, place fish on top, and add remaining sauce.

Bake about 10 minutes, or until flounder flakes easily with a fork.

Serves 4.

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