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Fish Fillet With Wine and Tomato Sauce

1 onion, chopped
2 to 3 stalks celery, chopped
2 carrots, diced
1 clove garlic, minced
1 cup white wine
2 Tbsp. safflower oil
1 (8 oz.) can tomato sauce
3 Tbsp. chopped parsley
1 lb. fillet of red Snapper, Sole, Halibut or other White Fish

Saute vegetables in small amount of wine until tender.

Add oil, tomato sauce, parsley and remaining wine.

Simmer 15 minutes.

Pour 1/4 of the sauce into a baking dish, arrange fish on top. Cover with remaining sauce. Bake, covered, at 350 F for 15 to 20 minutes.

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