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Preheat oven to 375°F. Melt butter in large skillet on medium-high heat. Add bell pepper; cook and stir 3 minutes or until tender. Stir in tomatoes, water and Shrimp Creole Base; bring to boil. Reduce heat to low; simmer 5 minutes
Place fish in 13x9-inch baking dish. Brush fish with Creole Mustard. Spoon tomato mixture evenly over fish
Bake 15 minutes or until fish flakes easily with a fork