1/3 c. real butter
3/4 c. sliced ripe black olives
15 1/2 oz. jar spaghetti sauce
7 oz. can whole kernel corn, drained
1 tsp. each salt & basil leaves
1/2 tsp. each garlic powder, sugar and oregano
1 bay leaf
1 1/2 lb. fresh torsk or cod fillets, cut into 6 pieces
6 green pepper rings

In heavy 10 skillet, melt butter over medium heat 3-5 minutes. Add remaining ingredients except green pepper rings. Stir to blend. Place green pepper rings on top of mixture. Cover; cook over medium heat, stirring occasionally, until fish flakes with fork (12-15 minutes). Remove bay leaf. To serve, spoon fish and sauce over cooked rice; sprinkle with Parmesan cheese. Yield 4-6 servings.