Plaki with Vegetables

½ c. olive oil
1 c. chopped onions
1 c. celery hearts with leaves
½ c. chopped fresh parsley
1 lb. can of tomatoes, packed in puree
½ c. dry white wine
½ c. raisins
Salt & pepper to taste
4 fresh Boston scrod fillets or red snapper
fillets

Saute onions and celery in olive oil until soft. Add parsley, tomatoes, wine, seasonings and raisins. Simmer slowly for 20
minutes until most of the liquid has been absorbed. Meanwhile, wash fish in cold water and sprinkle with the juice of a
lemon.