1 med. onion, chopped
1/2 c. celery
1 tbsp. butter
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. curry powder
Dash of pepper
1 c. chopped green pepper
2 lb. fish fillets

Saute onion and celery in butter in large skillet. Add rest of ingredients except fish. While mixture simmers, cut fish into thirds. Put fish in skillet side by side; don't pile them on each other. Bring to boil; reduce to simmer and cook about 15 minutes, or until fish flakes easily. Makes 4-6 servings.