Mom's Fish Fillets With Rice

2 lb fish fillets
2 cups chopped onion
1 1/2 cups chopped green pepper
2 Tbsp margarine
1-16 oz can tomato sauce
2 cups chicken broth
2 bay leaves
2 tsp ground oregano
3 cups cooked rice
1 cup cooked green peas
1/4 cup chopped parsley, divided

Cut fillets in 1-1/2" pieces. Season with salt and pepper. Set aside. In large skillet cook onion and green pepper in margarine until soft but not brown. Add tomato sauce, chicken broth, bay leaves, oregano, and 1/2 tsp pepper. Cook 20 minutes. Add fish and cook 10 minutes or until fish flakes easily. Remove bay leaves. Combine rice, peas and 2 Tbsp parsley. Heat, stirring lightly. Form into a border on large serving platter. Spoon fish fillets in the centre. Sprinkle with remaining parsley. Makes 6 servings.