2 lbs. fresh or frozen red snapper fillets, thawed
2 tbsp. butter, melted
1/2 c. finely chopped celery
1/2 c. finely diced carrot
1/4 c. chopped black olives
1/2 c. finely chopped green pepper
1 c. chopped onion
1 (16 oz.) can tomatoes, cup up
1/2 c. tomato sauce
2 tbsp. butter

Preheat oven to 350 degrees. Cut fish into 6 serving pieces. Pour 2 tablespoons melted butter into a large baking pan and set aside. Combine celery, carrot, olives, green pepper, onion, tomatoes, and tomato sauce. Spread half of this mixture in bottom of pan. Place fish pieces on top; cover with remaining mixture. Dot with 2 tablespoons butter.

Bake 30-35 minutes or until fish flakes with a fork. 1 serving = 3 1/2 ounces cooked fish plus 1/2 cup sauce. Food Exchange per serving: 4 Meats plus 2 Vegetables.