3 c. mashed potatoes (leftovers, instant or fresh)
2 tbsp. butter (room temperature)
1 lg. egg (slightly beaten
1 tbsp. olive oil
1 med. green pepper (sliced in 1/2 inch slices)
1 med. sweet red pepper
4 cloves garlic (minced)
2 (14 oz.) cans stewed tomatoes with juice
1/4 tsp. salt
1/4 c. sliced black olives
1 lb. cod fillets (other lean white fish may be used)
1/3 c. chopped almonds

Combine the potatoes with butter and egg and spread in bottom and sides of 9 inch pan. Bake uncovered for 15 minutes in a 400 degree oven. Heat the oil in a skillet, add the green pepper and red pepper, and garlic. Saute stirring occasionally until crisp tender. Add the tomatoes. salt, and olives, cook uncovered until the flavors blend. Spoon half of this mixture into crust, lay half of the fish fillets on top and cover with remaining tomato mixture. Place remaining fish on top, then the remaining tomato mixture. Sprinkle with almonds over all and bake, uncovered for 20 to 25 minutes.