Snapper Provencale

(Recipe glommed from a Publix bag o' fish)

Ingredients:
2 Tbsp chopped Scallions
4 oz sliced mushrooms
2 Tbsp sliced black olives
1 tsp capers
1 cup Spicy Stewed Tomatoes
¼ Cup White Wine
¼ cup flour
1 tsp seasoned salt
2 Tbsp EVOO
12 oz Snapper thawed

Directions:
Combine all vegies and wine in a small bowl.
Mix flour and seasoned salt in shallow bowl
Dredge fish through flour mixture. Cook 2-3 min on each side.
Add tomato mixture, reduce heat,and cook 4-5 minutes until flesh is opaque.
Serve over yellow rice