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DIRECTIONS

To make the sauce, place the tomato paste and water in a medium-sized saucepan, and stir over medium-high heat until smooth.
Reduce the heat to medium, and stir in the remaining sauce ingredients, blending until well mixed. Bring to a slow simmer, cover, and cook for 5 to 10 minutes, stirring occasionally. Set aside.
Rinse the fish with cool water, and pat dry with paper towels. Arrange the fillets in a single layer in a 13-x-13-x-2-inch casserole dish, and sprinkle with the lemon pepper to taste.
Arrange the onion and bell pepper over the fish. Spoon all of the sauce over the fish and vegetables, completely covering the top.
Cover the casserole with a lid or aluminum foil, and bake in a preheated 400°F oven for 25 to 30 minutes, or until the fish flakes easily with a fork.
While the fish is baking, place the rice, water, and salt in a medium-sized heavy saucepan. Cover with a tight-fitting lid, and bring to a vigorous boil. Immediately reduce the heat to medium-low and simmer for 15 minutes. Do not stir or lift the cover. Remove the pot from the heat, and allow the rice to steam, covered, for an additional 10 minutes, or until the water has been totally absorbed and the rice is fluffy.
Transfer the hot rice to a large, shallow serving dish, and spoon the fish and sauce over the rice. Garnish with the parsley, and serve immediately.