Creole Fish

3 stalks celery, finely chopped
1/2 green bell pepper, finely chopped
3 filets of grouper or other mild fish
1 bay leaf
1 large onion, finely chopped
1 can tomatoes
2 teaspoons vegetable oil

Creole Sauce :
Saut the vegetables in 2 teaspoons oil until they are transparent and somewhat tender. Add 1 can tomatoes and bay leaf. Season with salt and pepper. Simmer for about 15 to 20 minutes.

Fish :
Oil frying pan. Heat pan. Add fish which has been salted. Cover. Cook 10 minutes; turn and cook 10 minutes or until fish flakes and is tender.

Serve Creole Sauce on fish over rice.