- Cal/serving: 275 - Prep Time: 20 Min - Cooking Time: 40 Min 1 pk Haddock fillets; frozen,

-cooked (700g)(1 1/2 lbs) 2 tb Butter

1/2 c Onion; chopped

1 Garlic clove; crushed

1 c Zucchini; diced

2 tb Flour

1/2 ts Salt

1 ds Pepper

1/2 ts Thyme

1/2 ts Basil

2 c Tomatoes; peeled, seeded

- chopped 1 Pie crust (9 inch)

Note: Boston bluefish, cod or turbot may be substituted for Haddock. Break fillets in chunks. Saut* onion, garlic and zucchini until vegetables are tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5 min or until sauce is thick. Add fish and pour into a 9 inch pie plate. Cover with pastry; trim and flute. Bake at 200C(400F) 25 to 30 minutes or until pastry is golden brown. Allow pie to stand 10 minutes before serving Source: Fisheries Food Centre : Department of Fisheries and Oceans : Ottawa, Ontario, K1A 0E6 Typos by Vern - Know-wud-I-mean