Add the olive oil and heat over medium-low heat in a 9" or 10" skillet with a tight fitting lid. Add the scallions, garlic and shallots and cook, stirring occasionally, until vegetables are soft and translucent about 10-15 minutes. (Don't crank up the heat - you don't want these vegetables to brown).
Add the tomato sauce, red pepper flakes, bay leaves, salt, pepper and 1/2 cup water. Stir to combine and continue cooking, uncovered, until sauce has thickened somewhat, about 10 minutes.
Stir in the remaining ¼ cup water and place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium-low heat for about 8 minutes. Using tongs or a spatula, flip the fish over and continue to poach for an additional 7-8 minutes. Remove from heat. Squeeze lemon juice over the fish and chopped parsley. Serve on top of sticky white rice. A cool cucumber salad is good with this to take the heat off.
Notes
Poaching liquid should be looser than a typical tomato sauce. If its too thick, stir in two to three tablespoons of water to loosen it up. Taste sauce and adjust seasonings as needed.