2 flounder, sole, or tilapia fillets, 4-6 oz each
1/4 tsp salt
1 can whole tomatoes
1/2 C rice
1/2 C chopped onion
2 garlic cloves, minced
1 Tb lemon juice
1 1/4 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/8 tsp hot pepper sauce
black pepper to taste
1 sm carrot, shredded
1/2 green bell pepper, cut into thin strips
Sprinkle fish with salt, roll up, and secure with toothpicks.
Drain and coarsely chop tomatoes, reserving juice. Add enough water to juice to equal 1 1/3 C. Bring liquid to boil in a 10-inch skillet.
Stir in tomatoes, rice, onion, garlic, lemon juice, basil, oregano, hot pepper sauce, and pepper. Arrange fillets on top. Cover tightly and simmer 20 minutes.
Remove from heat. Sprinkle carrot and bell pepper over fish. Let stand, covered, until all liquid is absorbed and fish flakes with a fork, about 5 minutes.