Ingredients: NOTE: I like to make this dish with boned fish as it is easier to eat but it is tastier with a whole snapper Fish of your choice (must be meaty) 2 onions finely cut 2 cloves of garlic 3 carrots chopped juilian or cut very fine 3 potatoes cut into small cubes 3 capsicums cut into rings (I find the red variety are less pungent) 3 ripe tomatoes, peeled an cut into cubes 1 cup olive oil 1 stick of celery finely chopped 1 teaspoon of sugar (sugar should always be used when cooking with tomatoes, it helps to balance the acid) Juice of 1 lemon 3-4 bay leaves 1 lemon cut into rings 1 bunch of parsley finely cut Salt and pepper Method: 1. Heat the oil in a deep frypan and sauté the onion, garlic, carrots, potatoes, capsicums and tomatoes. 2. Add the celery, the pepper and salt and the sugar 3. Put lid on the frypan and on a very slow heat cook for about 10 minutes 4. Put this sauce mixture into a baking dish (if you have a ceremic one its better) 5. Lay fish on the sauce and place the rings of lemon, lemon juice and bay leaves 6. Cook in preheated oven at 180C for 20 minutes 7. When serving sprinkle with the fresh parsley 8. Serve hot with a rice pilaf