Creole Baked Fish

This superb preparation will make a special main dish.

Ingredients
1 tsp. of olive oil
3/4 C. of celery, finely diced
1/4 C. of green bell pepper, finely diced
1/4 C. of yellow bell pepper, finely diced
1 C. of yellow onion, finely diced
1 bay leaf
1/2 tsp. of kosher salt (optional)
1/2 tsp. of crushed red pepper flakes
1 tsp. of fresh thyme, finely chopped
2 tsp. of garlic, minced
1/2 tsp. of lemon zest, finely chopped
1/2 tsp. of orange zest, finely chopped
1 tsp. of fresh lemon juice
4 tsp. of fresh orange juice
1 16-20 oz. can of no-salt-added plum tomatoes, finely diced with their juices
1 tsp. of granulated white sugar
1/2 C. of water
1 Tbs. of fresh basil, finely chopped
1 Tbs. of fresh oregano, finely chopped
4 5 oz. fresh mild fish filets (redfish, snapper, catfish, halibut, or bass)

Directions
Preheat the oven to 350 degrees. Heat the oil in a saucepan over high heat. Add the celery, green and yellow bell peppers, onions and bay leaf. Cook, stirring constantly, until the onions become soft and transparent (clear), about 8-10 minutes. Reduce heat to low. Add salt, crushed red pepper, thyme, garlic, lemon zest, and orange zest. Cook for 1 minute, stirring constantly.

Add lemon juice, orange juice, tomatoes, sugar, and water. Bring mixture to a boil and reduce heat to low. Add the basil and oregano and simmer, stirring occasionally, for 20 minutes. Remove from heat and set aside. Place fish filets in a shallow baking pan and top with the sauce. Place pan in oven and bake until the fish is cooked through, about 15-20 minutes. Serve immediately.