4 (4 oz.) fish fillets (scorod, cod, sole)
1 sm. onion, chopped
1/2 c. green pepper, chopped
10 oz. - 1 1/3 canned tomatoes, sliced
Dash Worcestershire sauce
Dash black pepper
1/4 tsp. dillweed
2 tsp. flour
4 tsp. tomato juice

1. Spray a nonstick skillet with no-stick cooking spray.

2. Stir fry onion and green pepper until tender.

3. Add tomatoes, Worcestershire sauce, black pepper and dillweed, cook 10 minutes.

4. Stir in flour and tomato juice, cook until thickened.

5. While sauce is cooking broil fish about 8 inches from heat for about 6 minutes or until flaky.

6. Pour sauce over fish, then serve. Calories 133. Fat 1 gram. Cholesterol 14 grams.