Ingredients:

• 1 teaspoon of olive oil
• 3/4 cup celery, finely diced
• 1/4 cup of green bell pepper, finely diced
• 1/4 cup of yellow bell pepper, finely diced
• 1 cup of yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon of kosher salt(optional)
• 1/2 teaspoon crushed red peppers flakes
• 1 teaspoon of fresh thyme, finely chopped
• 2 teaspoons of garlic, minced
• 1/2 teaspoon of lemon zest, finely chopped
• 1/2 teaspoon of orange zest, finely chopped
• 1 teaspoon of fresh lemon juice
• 4 teaspoons of fresh orange juice
• 1 16-20 oz. can of no-salt-added plum tomatoes, finely diced with juice
• 1 teaspoon of granulated white sugar
• 1/2 cup of water
• 1 tablespoon of fresh basil, finely chopped
• 1 tablespoon of oregano, finely chopped
• 4 5-oz. fresh mild bass filets

Directions:
1. 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 min. Reduce heat to low.

2. Add salt, crushed red pepper, thyme, garlic, lemon zest, and orange zest. Cook for 1 min., stirring constantly. add lemon juice, orange juice, tomatoes, sugar, and water. Bring mixture to a boil and reduce heat to low.

3. Add the basil and oregano and simmer, stirring occasionally, for 20 min. Remove from heat and set aside.

4. Place fish filets in a shallow baking pan and top with sauce. Place pan in oven and bake until the fish is cooked through, about 15-20 min. Serve immediately.