Coat a 10-inch ovenproof nonstick skillet with a low-calorie cooking spray.
Add olive oil and heat over medium-high heat.
Add onion, garlic, and celery and cook about 3 minutes. Add tomato, capers, parsley, salt, black pepper, hot sauce, wine, water, and oregano. Bring to a boil, reduce heat, cover tightly, and simmer 5-6 minutes, or until vegetables are tender.
Add fish and spoon sauce over it.
Bake uncovered for 20-25 minutes, or until fish is opaque in the center.
Remove fish to a serving platter. Arrange pasta around fish. Sprinkle pasta with Parmesan cheese and a bit of black pepper, if desired.