4 portions white fish, skinned and boned
2 tbsp. olive oil
1 med. onion, chopped
1 (8 oz.) can peeled tomatoes
2 cloves garlic, whole
1 tsp. salt
8 pitted green olives, chopped
1 tbsp. chopped parsley
1 sm. stalk celery, very finely chopped

Arrange the fish in single layer in an oiled shallow oven casserole. Heat the olive oil in a fry pan and saute the onion gently until soft and golden. Add the canned tomatoes and their juice, the garlic and salt.

Cook briskly, stirring frequently for 5 minutes. Stir in olives, parsley, and celery and spoon sauce evenly over the fish. Cover and bake at 375 degrees for 25 minutes.