Served as main course. Non-vegetarian.

3 cups Water

1.5 cups uncooked White Rice

0.25 cup Butter

1 Onion, chopped

1 clove Garlic, minced

2 stalks Celery, chopped

1 green Bell Pepper, chopped

0.25 cup All-purpose Flour

2 cups Milk

1 teaspoon Salt

0.25 teaspoon ground Black Pepper

0.5 teaspoon hot Pepper Sauce

0.5 cup Chilli Sauce

1 lb Cod fillets

2 Tomatoes, sliced

Preheat oven to 400°F (205°C). Lightly butter a 9 x 13-inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In an oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender for about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown. Add the flour and stir well. Cook for 3 minutes. Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chilli sauce. Taste and adjust seasoning. Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top. Bake at 400°F (205°C) for 20 minutes or until fish is just cooked and flakes easily with a fork.

Preparation time: 15 minutes

Cooking Time: 35 minutes

Serves: 4

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