Baked Alaska Halibut or Red Snapper with Creole Sauce

• Fish to serve 6
• Juice of 1/2 lemon
• Pepper to taste
• Butter
• 1 c. water

Creole Sauce:

• 1 sm. onion, chopped
• 1 green pepper, chopped
• 1 stalk celery
• 1 tbsp. butter
• 1 level tbsp. flour
• 1 lg. can tomatoes
• 1 can select mushrooms (save juice)
• 1/2 c. mushroom slices (save juice)
• 1 sm. can peas

If using frozen fish, thaw completely. Line a cookie sheet with foil. Place fish on pan. Pepper and salt to taste. Add juice of 1/2 lemon and butter fish well. Add 1 cup of water. Bake until done, about 45 minutes to 1 hour, in a 350 to 400 degree oven. Serve with sauce.

Creole Sauce:
Cook onion, green pepper, and celery in a skillet with 1 large tablespoon of butter from 10 to 15 minutes, until tender but not brown. Add flour and cook 2 minutes. Add tomatoes, mushrooms and peas. Cook 10 minutes using juice of mushrooms as part of the liquid. Spoon over fish as it is served.