6 fillets of sole (or any white fish)
Salt to taste
Juice of 2 limes
2 tbsp. olive oil
2 tbsp. safflower or corn oil
2 c. green peppers, sliced
1/2 lb. mushrooms, sliced
1 med. onion, sliced
1 c. tomatoes, chopped
2 tbsp. fresh chopped basil
1 hot pepper (optional)
Garnish with chopped parsley

Put fish in baking dish. Add salt and lime juice and set aside. Heat oils in skillet. When hot, add all the remaining ingredients. Cook over very high flame, stirring constantly. Vegetables should be crisp. Do not over cook. Heat oven to 450 to 500 degrees and put fish in. When the fish turns opaque put a generous amount of vegetables on each fillet. Return to oven for about 3 or 4 minutes. Serve with parsley.

Serves 4-6.