Labahita Fillet Creole

1 kilo Labahita fillet or any large fish fillet
2 tbsps. butter or margarine
2 onions, chopped
2 stalks celery, diced
1 green pepper, chopped
1/2 Ib. tomatoes, sliced
1/2 bay leaf
2 tbsps. parsley, chopped
1 cup stale bread crumbs
1 tsp. salt
7 whole, black peppercorns
8 thin slices lemon

Heat butter or margarine in a frying pan and saute the onions, celery, and green pepper for five minutes.
Add tomatoes, bay leaf and parsley and simmer for ten minutes. Stir in bread crumbs, salt, and peppercorns.
Arrange half the fish in the bottom of a buttered casserole dish. Cover with part of the tomato mixture and 4 slices of lemon.
Add the remaining fish and spread over the rest of the sauce and lemon slices. Bake uncovered in a 180 deg C (350 deg F) oven for 30-40 minutes.
Good for 4 to 6 persons.

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