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Heat the oven to 400 degrees F.
In a heavy, ovenproof pan, heat the oil.
Add the onion, celery, carrot and garlic, and cook until it is tender.
Add the wine, parsely, basil, seasonings, capers and tomatoes, and bring to a boil.
Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked.
Taste once more, and adjust seasonings if needed.
Serve the fillets in individual bowls, and spoon a good helping of the tomato mixture into each bowl.
Sprinkle each dish with the fresh parsley and lemon, and serve with some good crusty bread to soak up the tasty juices.