2 tbsp. butter
3/4 c. celery, chopped
1/2 c. onion, chopped
1/2 c. green pepper, chopped
Garlic
1 lg. can tomatoes or 5 fresh
Bay leaf
1/2 tsp. chili powder
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
3 to 4 whole fish
2 tbsp. lemon juice
Mushroom caps (optional)

Prepare the creole sauce by sauteing the celery, onion, green pepper and garlic in butter until onion is golden, about 5 minutes. Stir in tomatoes, bay leaf, chili powder, salt, sugar, and pepper. Bring to a boil while stirring; reduce heat, simmer about 20 minutes until thick. While sauce is simmering, line a roasting pan with foil. Butter the foil. Place fish in pan. Pour 2 tablespoons lemon juice over fish. Bake uncovered, 30 minutes. Pour 1 cup sauce over fish. Bake, basting, 10 minutes longer. Garnish with mushroom caps, if desired.