Creole Fish Fillets

1 can (14 oz) crushed tomatoes
1 cup frozen mixed vegetables
1 green bell pepper, diced
1/2 cup chicken broth
1 small onion, minced
1 clove garlic, minced
1/3 cup fresh parsley, minced
1 tsp. dried leaf thyme
1/2 tsp. salt (optional)
1/2 tsp. black pepper
2-3 drops hot pepper sauce – to taste
1 pound fresh fish fillets
1 lemon, sliced

1. Preheat oven to 400 degrees
2. In a medium saucepan, combine the tomatoes, mixed vegetables, diced green pepper, broth, onion, garlic, parsley, thyme and seasonings. Cook over medium heat until the peppers are soft, about 10-15 minutes. Pour the sauce into an 8-cup casserole.
3. Cut fish into serving size pieces and add them to the casserole. Bake until fish is opaque, about 10 mintues. Serve in shallow soup bowls garnished with lemon slices.