1 vine ripe tomato, peeled and diced
1 c. sliced fresh mushrooms
1/2 c. chopped green bell pepper
1/4 c. chopped onion
1 tbsp. fresh or dried oregano leaves
Pinch of fennel seeds (optional)
Salt and pepper to taste
1 lb. flounder (or sole) fillets
2 tsp. cornstarch
1/4 c. dry red wine

Combine in skillet; tomato, mushrooms, bell pepper and onion with the oregano and fennel if desired, salt and pepper. Simmer uncovered for 1 minute. Arrange fish fillets in single layer on top.

Cover and simmer until fish flakes easily, about 4 or 5 minutes. Carefully remove with spatula. Stir cornstarch into wine blend over low heat until sauce simmers. Spoon over fish. Makes 4 servings. (120 calories each.)