2 c. chopped onions
1 chopped bell pepper
1/2 c. chopped celery
2 tbsp. olive oil
1/2 c. chopped green onions
1 whole clove garlic, chopped
1/2 c. chopped parsley
1 can & 2 tbsp. tomato paste
1 lemon, sliced thin
5 cans water
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper
4 lbs. red fish

In a 2 1/2 or 3 quart casserole dish, saute on high, 10 minutes, onions, bell pepper and celery in olive oil. Stir in green onions, parsley and garlic.

Saute 5 minutes, stir in tomato paste. Cook on high, 20 minutes until mixture deepens in color. Add water, lemon and seasonings. Cover, cook on high 15 minutes.

Clean fish, remove head. Season fish with salt and pepper, place in a 3 quart baking dish; top with sauce. Cover with plastic wrap. Cook on high 20 minutes. Serve over rice.