Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      5 lb.         whole redfish -- (5 to 6)
     1/2  cup           salad oil
     1/2  cup           flour
   2      large         onions -- finely chopped
   4                    shallots -- chopped
   2      cloves        garlic -- fine chop
   2                    bell peppers -- chopped
   2 1/2  cups          whole tomatoes -- canned
   2                    bay leaves
   2      sprigs        thyme
   2      ribs          celery -- chopped
   2      tablespoons   fresh chopped parsley
     1/8  teaspoon      hot pepper sauce
                        salt and pepper to taste
                        lemon slices
                        pimento strips
                        parsley sprigs

Preparation:

Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper. Simmer in heavy iron skillet for about. 1 hr. Place fish in rectangular Pyrex baking dish or roasting pan. Pour mixture over fish and bake in 350F oven for 45 minutes or until fish is tender when tested with fork. Remove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice.