Baked Haddock with Tomatoes
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1 lb frozen haddock fillets, thawed
2-3 Tbsp. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 lb can tomatoes, chopped plus juice
2 tsp. arrowroot powder
3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dried, but fresh is better)
1/2 tsp. dried basil
1/8 tsp. black pepper
2 tsp. lemon juice (optional if tomatoes are acidic)

Sauté onion and pepper in oil about 5 min until soft. Stir in everything
else except fish and lemon juice and cook over medium heat 5-10 min until
it thickens. Spread half the sauce in the bottom of a 9x9" baking
dish. Layer the fish on top and sprinkle with lemon juice. Top with rest
of sauce. Bake uncovered 375F 10 min until flaky (test the fish with a
fork).

Adapted from Diana Hamilton in rec.food.recipes on June 28, 1998.