Spanish Baked Flounder

2 lbs. flounder fillets
1 clove garlic, minced
2 medium tomatoes, thinly sliced
2 Tbsps. parsley
1/2 small cucumber, thinly sliced
1 Tbsp. white wine
1/4 cup onion, chopped
2 Tbsps. lemon juice
1/4 cup green pepper, chopped
1/2 tsp. marjoram
2 Tbsps. butter or margarine

Place fish fillets in a non-stick or greased baking dish. Arrange tomato
and cucumber slices on top. In a saucepan, cook onion, green pepper, and
minced garlic in butter until onion is tender, but not brown. Remove from
heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish.
Bake in 375 degrees oven for about 25 minutes, or until fish flakes easily
when tested with a fork. Serve with wild rice. Serves 4 to 6.

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