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1 large bass, filleted
1 onion, chopped
1 green pepper, chopped
1/2 stick margarine
2 cans tomato sauce
1 can tomatoes
2 tbs lemon juice
1/2 cups green onions and parsley
1/2 tsp Tabasco sauce
salt, pepper, garlic powder to taste
Sprinkle filets with lemon juice. Season well and place in double gallon zip-lock bag and put in cooler overnight. Wilt onions and green pepper in margarine in Dutch oven. Add tomato sauce and whole tomatoes. Cook over medium heat 45 minutes uncovered. Add 2 cups cold water. Season to taste along with Tabasco sauce. Cook 25 minutes over medium heat. Add filets and bake at 325 for 40 minutes. Sprinkle with green onions and parsley and serve.
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