4 Fish Steaks (I like cod, but whatever kind you like will do)
Olive oil
1 celery stalk (chopped fine)
2 carrots (sliced thin)
1 medium onion (cut into thin pieces)
1 1/2 cups of tomatoes (diced)
(you can use canned tomatos too)
Salt and pepper (to taste)
Parsley (sprinkle on top when finished)
Lemon Slice (add to finished dish if desired)

Sautee celery, carrots and onion in olive oil. Once onions are transluscent, add tomatoes, a little salt and pepper. Let this simmer together for about 20 minutes.

In a baking dish place 4 fish steaks. Sprinkle with salt and pepper. Once vegetable mixture has simmered, pour on top of fish. Bake, uncovered in the oven at 350 degrees F for about 30 minutes or until fish is fully cooked.

Garnish with fresh chopped parsley and squeeze some lemon juice on if you like.

Guvecte Balik
SEA FOOD CASSEROLE -
1 bunch chopped parsley
1 coffee cup cognac (brandy)
1 finely chopped clove of garlic
1 small finely chopped onion
1 soup spoon flour
1/2 soup spoon salt
12 fillet of sole
12 large shrimp
2 soup spoons butter
3 bay leaves
30 Mussels (without shells)
5 tomatoes
6 slices of tuna (or other sliced fish)
Melt a soup spoon of butter in a saucepan. Add the fish, shrimp, mussels, garlic, onion and brandy. Light the brandy with a match. Then add a tea cup of water, the peeled, seeded, chopped tomatoes; salt and bay leaves. Cover and boil 8 to 10 minutes.

Remove the fish, shrimp and mussels from the saucepan and place in a terrine or glass casserole dish, and keep hot.

Slowly reduce the sauce that is left in the saucepan. In another bowl make a paste with the remaining butter and the flour, dilute with a little sauce, then pour into the saucepan. Mix. Add the chopped parsley, some pepper and stir again. Pour it all into the casserole dish over the fish. Serve at once.