Preparation / Directions:
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.