Prepare the fish by removing any pin bones and scales. Season both fillets with 2 teaspoons of salt and 1/2 teaspoon of cayenne pepper. Refrigerate the fish while you make the sauce.

Melt the butter in a heavy medium stockpot over medium-high heat. Add the onions, bell peppers, celery, the remaining salt, the cayenne, thyme, and bay leaves. Cook, stirring often, until the onions are soft and golden, about 10 minutes. Stir in the green onions and garlic and cook until fragrant, about 1 minute. Stir in the flour and cook, stirring often, without browning the flour, about 2 minutes.

Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Cook over medium heat for10 minutes. Add the parsley, then remove the sauce from the heat and let cool for 15 minutes.

Preheat the air fryer to 325º F.