1 (5 lb.) redfish
1/2 c. chopped onion
1/2 c. chopped celery
1 garlic clove, minced
1/2 c. salad oil
2 1/2 c. canned Contadina tomatoes
2 c. Contadina tomato paste
Red pepper to taste
Salt
Fresh black pepper
Chopped scallion tops
Fresh parsley
1 lemon, sliced thin

Saute onions, celery, and garlic in oil. Cook about 10 minutes and then add tomatoes and tomato paste. Cook, uncovered, over medium heat for 40 minutes, stirring occasionally. Add 1 cup of cold water and cook 20 minutes. Season redfish with salt, black pepper, and a little red pepper; place in a baking dish and pour tomato mixture over the fish and bake at 325 degrees for 30 minutes, basting several times. Garnish with scallion tops, parsley, and lemon slices. Serve with hot rice.