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1 lb white fish fillets
2 tablespoons olive oil
1 medium onion, chopped
1 (15 oz) can tomato sauce
2 cloves garlic, chopped
12 pitted olives, chopped
1 tablespoon capers, drained
1 tablespoon parsley, chopped
2 ribs celery, finely chopped
salt and pepper to taste
Arrange fish in a single layer in a oiled, shallow, oven proof
dish. Heat olive oil in a fry pan and saute the onion gently until
soft and golden. Add the tomato sauce, garlic, salt and pepper.
Cook over moderate heat, stirring frequently, for five minutes.
Stir on olives, capers, parsley and celery and spoon sauce evenly
over the fish. Cover and bake at 375 degrees for 25 minutes.
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