Baked White Bass in Spanish Sauce

Baked White Bass in Spanish Sauce
2 pounds white bass fillets
3 tablespoons minced onion
3 tablespoons minced celery
1 clove garlic, minced
1/4 cup butter or margarine
2 tablespoons flour
3 cups canned tomatoes
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons sugar
1/2 teaspoon dried thyme
1 tablespoon minced parsley

Arrange fillets in a single layer in a greased glass baking dish. Sauté onion, celery and garlic in butter till tender. Stir in flour until smooth. Add remaining ingredients, and heat till boiling. Pour over the fillets. Bake at 450 degrees for 30 to 40 minutes or till fish is easily flaked with a fork.