1 lb. cod or other mild white fish
6 sea scallops
1/4 lb. fresh shrimp, peeled and deveined
1 tbsp. lemon juice
2 tbsp. butter
1 med. onion, sliced
1 lg. stalk celery, sliced
1/2 lb. fresh mushrooms, sliced
1 can tomato sauce
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tbsp. fresh parsley
1 to 3 tbsp. white wine
Salt and pepper

Preheat oven to 400 degrees. Spray an 8x12 glass baking dish with non-stick cooking spray; wash fish, scallops and peeled shrimp, pat dry and arrange in the baking dish; set aside.

In a medium frying pan, melt the butter, and add sliced onions, celery and mushrooms. Cook over medium heat until the mushrooms shrink and vegetables are crisp-tender. Add the wine and simmer for a minute or two. Add tomato sauce, mustard, Worcestershire sauce, salt and pepper to taste. Simmer for 5 minutes.

Sprinkle lemon juice over the fish, pour hot sauce over and bake for 20 to 25 minutes at 400 degrees.