Total Calories: 209
Sauté the onion, celery, and garlic in oil in a heavy pot for 10 minutes. Add tomatoes and tomato sauce. Cook uncovered over medium heat for 40 minutes, stirring occasionally. Add 1 cup cold water. Cook for 20 minutes.
Meanwhile, season the fish with the salt, black pepper, and a few grains cayenne pepper. Put in baking dish. Pour tomato mixture over the fish. Bake in slow oven (325°F) for 30 minutes, basting several times with the sauce. Garnish with scallion, parsley, and lemon slices.
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