Ingredients

2 med. size potatoes, scrubbed & diced
1 lg. carrot, halved lengthwise & cut crosswise in thin slices
1 sm. onion, chopped fine
1 med. rib celery, diced
1 1/2 Tbsp. butter or margarine
1 Tbsp. lemon pepper seasoning
4 flounder fillets (4 oz. each)
1 Tbsp. lemon juice
1/2 med. sized green bell pepper, diced
1 med. firm, ripe tomato, diced

Cooking Instructions

Put potatoes into a 9″ square microwave safe baking dish. Scatter carrot, onion and celery on top. Melt butter in a 1 cup measuring cup. Stir in seasoning. Pour half the butter mixture over vegetables in baking dish. Cover with vented plastic wrap. Microwave on High 10 to 12 minutes, stirring once, until potatoes are almost tender. Let stand covered 2 minutes. Arrange fish on top of vegetables, with thickest parts toward outside edge of dish. Sprinkle lemon juice over fish. Drizzle remaining butter mixture then scatter bell pepper on top. Cover with vented plastiC. Microwave on High 4 to 5 minutes, rotating dish 1/2 turn once, until fish is almost opaque in thickest part when tested with tip of small knife. Scatter tomatoes over top. Cover and microwave 1 minute. Let stand 2 to 3 minutes. Makes 4 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)