Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. If desired, serve pan juices over bulgar or rice.