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4 fillets of sea bass (can use
rock cod or snapper)
3 Tbsp. olive oil
1 medium onion, chopped
1 green pepper, minced
1 stalk celery, chopped
1 clove garlic, minced
1 can (No. 2) pack tomatoes
1 tsp. chopped parsley
1/4 tsp. dried oregano
2 oz. dry white wine
salt and pepper

Make the Italian sauce first. Heat the olive oil in a
heavy saucepan, add onion, pepper and celery, all shredded and
the garlic. Braise until the vegetables are slightly cooked.
Limp but not brown! Add the tomatoes, parsley, oregano and
wine. Salt and pepper to taste. Cook for about 10 minutes.
Place the pieces of fish in a large baking dish, cover with the
sauce and place in the oven at 425 degrees and cook for 10 minutes.
Serves 4 to 6 people.

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