Sprinkle baking dish with salt, pepper, 1 teaspoon sugar and garlic salt. Combine onion, celery, capsicum, dash of Tabasco and basil. Sprinkle over lemon juice and add half the tinned tomatoes and juice. Flour fillets, roll and secure with skewers or toothpicks. Cover with lid or foil and bake in a preheated moderate oven. Cook for 30 minutes or until fish flakes easily with a fork.
Make a sauce of remaining tomatoes and juice, adding extra juice from the fish. Put in a saucepan with arrowroot, remaining sugar, 2 drops of tabasco, vinegar and bay leaves. Stir carefully and when boiling; add parsley. Make sure arrowroot is cooked through. Top rolled fillets with sauce.