- 1/4 cup (1/2 stick) butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1/4 teaspoon dried basil, crumbled
- 1 14 1/2-ounce can tomatoes, drained, chopped
- Salt and pepper
- 1 1/2 pounds haddock or lingcod fillets
- 2 cups grated mozzarella
Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until sauce-like, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.