1 diced green pepper
2 stalks of diced celery
5 T. water
1 cube chicken bouillon
1 small can sliced mushrooms
1/2 - 3/4 of an onion, diced (I usually just use 1 1/2 T. onion flakes so that I can skip sauteeing the onion - it's also a little healthier because you can leave out the butter.)
salt and pepper
1 1/2 cups tomato juice
5 fish fillets (either haddock or catfish works well)
1. If using fresh onion, saute it in 1 tablespoon of butter. Otherwise, skip this step.
2. Combine all ingredients in glass dish and bake uncovered at 350 until fish is flaky.
3. Baking time differs based upon the thickness of the fish fillets. It can run anytime from 35 minutes to 75 minutes, so I start checking at the half hour mark.
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