COD WITH SWEET BELL PEPPER SAUCE

(My notes on this read, "Very good. Fancy restaurant quality.")

Serves four.

4 (4 ounce each) cod fillets
1 small yellow onion, cut julienne
1 green sweet pepper --and--
1 red sweet pepper, both julienne
4 large mushrooms, sliced
2 cups water
2 Tbsp. defrosted, frozen pineapple juice concentrate
1 Tbsp. lemon juice
2 tsp. chicken bouillon granules
1 tsp. dried lemon peel bits
1 tsp. garlic, chopped
dash white pepper

In a small bowl, mix together:
3 Tbsp. cornstarch
1/2 cup water

In a second small bowl, mix together:
1/2 cup milk
1/2 cup nonfat dried milk powder

Place cod fillets in a baking dish; pour 2 cups water over the fish and bake at 350 degrees F. for 20 minutes.

In a large skillet, lightly oiled, combine the bell peppers and the onion. Saute over medium heat until onion in transparent.

Remove fillets from oven. Drain liquid from baking dish into skillet. Add mushrooms and garlic and allow to simmer. Add pineapple concentrate, lemon juice and spices. Blend well. Add cornstarch mixture slowly, stirring constantly until sauce thickens. Add milk mixture and stir. Simmer for five minutes.

Add cod fillets to sauce. Spoon sauce over fillets and allow to heat through.

Place one cod fillet on each dinner plate and spoon sauce over each fillet.

From "Gifford's Gourmet De-Lites," 1988