The above title is Mama's dialect - it means baked fish with a kiss of Nick.

2 oz. olive oil
1/2 c. onion, chopped
1/2 c. celery, cut thin or chopped fine
1 tsp. garlic, chopped
2-3 fresh basil leaves, crushed
1/4 tsp. Louisiana hot sauce or a dash of ground red pepper
1 full c. Contadina tomato sauce or 2 c. crushed-chopped fresh tomatoes
1 1/2-2 lbs. skinless fish filets (most often I use mullet or croaker)
Fresh tomato slices and basil leaves as needed for garnish
Salt and pepper to taste

In olive oil, saute onions and celery until tender. Add garlic and continue to saute. prior to any change in color of the garlic, add the tomatoes, hot sauce and basil. Allow to simmer and steep. Add salt and pepper. Remove from heat.

In a baking dish (I use one shaped like a fish) cover the bottom with enough sauce to prevent sticking. Then a layer of fish covered with more sauce, etc. Garnish the top with overlapping slices of fresh tomato interspersed with fresh basil leaves in a design of your choosing.

Cover with aluminum foil and bake at 350 degrees until fish is flaky (approximately 30 minutes). (If you prefer fish may be marinated in white wine-lemon juice before baking). Calamari rings stewed in the above sauce are excellent.