Salt and pepper the fish, oil on both sides, lay on a roasting tin covered with parchment and grill until golden brown for about 10 minutes. Coarse grate carrots. Slice onion into semi-circles and cut celery thin. Fry vegetables in oil until soft, for 10 minutes. Add tomato sauce and wine, season with paprika, salt and pepper. Simmer for 10 minutes. Put fish on a plate and top with marinade. Allow to stand at room temperature for 1 hour, and serve.