1 Tbsp. chopped green onion
1 Clove garlic (optional)
1/2 C. diced sweet red pepper
1 Tbsp. butter or oleo
1 Can cream of mushroom soup — (10 3/4 oz.)
undiluted 1/4 C. milk
1/4 Tsp. pepper
1 Tbsp. lemon juice
1 Pkg. frozen — (16 oz. block)
cod fillet — partially frozen 1 C. frozen green peas
Briefly saute onion, garlic and red pepper in butter. Stir in soup, milk, pepper and lemon juice. Bring to simmer. Place fish in lightly greased baking dish. Stir peas into sauce; pour over fish. Cover; bake in preheated 400 degrees oven for 25 minutes; uncover. Bake 10 minutes more until fish flakes easily. Makes 4 servings.