Baked Fish with Tomatoes and Parsley

Ingredients

• ½ cup (120 ml) olive oil
• 1 onion, finely minced
• 2 celery stalks with leaves, chopped
• 4 cloves of garlic, finely minced
• 1 large can (28 ounce) chopped tomatoes or fresh ripe tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon paprika
• Juice of two lemons
• 1 cup (40 g) fresh, chopped, flat-leaf parsley
• Lots of freshly ground black pepper
• 2.2 lb (1 kg) firm white fish, cod or halibut

Instructions

1. Heat olive oil in a wide, heavy bottom pot on medium high heat. Add the celery and onion and cook 12-15 minutes or until the onion is translucent. Add the chopped garlic and cook another 2 minutes. Add the chopped tomato, salt, sugar, paprika, lemon juice, parsley and fresh ground pepper. Stir to combine. Pour in 1 cup of water and bring up to a rapid simmer. Partially cover, reduce the heat to maintain a low simmer and cook 30 to 45 minutes, topping up with water as necessary until all the vegetables are tender. Taste for seasoning.
2. While the sauce is cooking preheat the oven to 350°F (180°C). Choose a roasting dish large enough to hold the fish in a single layer and lightly coat with olive oil. Season the fish with salt and pepper and add to the dish. Spoon the tomato sauce over the fish, place in the oven and cook 30 to 40 minutes.