Fish in Foil
In a medium saucepan, combine:
1 cup finely chopped onion
1/2 cup clam juice
1/2 cup tomato juice or V-8
1/4 cup vegetable oil
1/3 cup chopped green pepper
1/4 cup chopped fresh mushrooms
1 to 2 tablespoons all-purpose flour
2 cloves garlic, crushed
1 teaspoon Worcestershire sauce
2 dashes of hot sauce

Stir well. Bring to a boil; reduce heat and simmer, uncovered for 5 minutes. Remove from heat. Stir in 1/4 cup Chablis or other dry white wine (if desired).

Add:
3 tablespoons capers
1 1/2 teaspoons salt
1 1/2 teaspoons pepper

Stir well.

Rinse and pat dry:
6 (4 to 6 ounce) orange roughy or other fish fillets
Place each fish fillet on a large piece of heavy-duty aluminum foil. Top fillets evenly with sauce. Fold edges of foil over fish and wrap securely.
Bake at 350 for 45 minutes or until fish flakes easily when tested with a fork. Remove fish from foil before serving.

Makes 6 servings.