1 lb. fresh fish fillets, cut in 1 inch chunks
1/4 c. vegetable oil
1/4 c. whole wheat flour
1 c. hot water
1/2 lb. fresh tomatoes
1/2 c. chopped green onions and tops
1/2 c. chopped parsley
1/4 c. chopped green pepper
4 cloves garlic, minced
2 whole bay leaves
1 1/2 tsp. salt
1/2 tsp. thyme
Dash cayenne pepper
1 lemon slice
Cooked brown rice

Prepare roux by heating oil in large skillet and blending in flour over medium heat. Stir constantly until brown, being careful not to scorch. Add water gradually and cook until thick and smooth. Add remaining ingredients except rice. Cover and simmer for 15 minutes. Remove bay leaves and serve over hot rice.