Haddock In Tomato Sauce

450 g/1 lb haddock fillets
1 teaspoon salt
Va teaspoon freshly ground black pepper
Tomato sauce:
1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and finely chopped
1 green pepper, cored, deseeded and finely
chopped
2 celery stalks, finely chopped
1 clove garlic, peeled and crushed
1 teaspoon chilli powder
1 bay leaf
1 tablespoon Worcestershire sauce
I x 450 g/I lb can tomatoes

Cut the fish into 4 pieces, then place in a lightly oiled shallow baking dish. Sprinkle with the salt and pepper, then chill for 30 minutes.

Meanwhile, heat the oil in a pall. Add the onion, green pepper, celery and garlic and fry gently for 5 minutes, stirring occasionally. Add the remaining ingredients and continue cooking gently for In minutes, stirring well.

Work the mixture through a sieve, taste and adjust the seasoning, then pour over the fish. Bake in a preheated moderate oven (180'C/350 °F, Gas Mark 4) for 45 minutes or until the fish is cooked. SERVES 4