Spicy Cajun Fish

When I got married, I never imagined that fish would ever be a regular part of our eating. I was pretty sure I hated all types of seafood except shrimp and I think we were well over a year into our marriage before I even attempted fish. I don't actually remember if this was my first fish recipe or not, but it was definitely the one that made me begin loving fish. I clipped it from a mailing we received, and, since I can't ever seem to just follow a recipe the way it's written, I made a couple of changes and it's been a regular menu item for us ever since. It's very light and perfect for these hotter days.

Spicy Cajun Fish
1/2 c each chopped red onion, green pepper, and celery
1 heaping tsp minced garlic
1 T olive oil
1 1/4 c chicken broth
1 t sea salt
1 t basil
1 t oregano
1 t thyme
1/4 t fresh ground black pepper
1/4 t cayenne pepper
1 cup petite diced tomatoes, well drained
1 lb mild fish of choice. I've used tilapia and perch with great results
hot cooked brown rice

In a large skillet, saute the onion, pepper, celery and garlic in oil until onions are clear. Add broth, salt, tomatoes, and spices. Bring to a boil and reduce the heat. Let simmer until liquid is reduced by about one third. Place fish in a 9x13 baking dish and pour vegetable mixture over top. Bake at 350 for 15-20 minutes or until fish flakes with a fork. Serve over brown rice.