JACK’S PESCADO PORTUGAL

3 tablespoons olive oil

1 medium green pepper, seeded and finely chopped

1 large onion, finely chopped

1 celery stalk, chopped

2 garlic cloves, crushed

1 14-ounce can of tomatoes, drained

11/2 pounds halibut, snapper, or sea bass divided into 2 pieces

Salt and pepper to taste

Rice, prepared according to package directions

Preheat oven to 325 degrees.

Place olive oil in a skillet. Heat slowly. Add chopped pepper, onion, celery and garlic. Saute a few minutes. Add tomatoes. If tomatoes are whole, break them up with a wooden fork. Simmer 15-20 minutes.

Meanwhile, place fish on a double layer of large sheets of heavy aluminum foil. Sprinkle fish lightly with salt and pepper. Then carefully spoon the sauce over the fish. Fold the foil over fish to form a closed pouch. Make sure edges are closed tightly enough to prevent steam from escaping. Place foil pouch in oven and cook for 40 minutes.

Serve fish and its sauce over rice.

Yield: 4 servings