3 lbs. red snapper (any thicker white fish)
1/2 c. flour
Salt and pepper to taste
6 tbsp. butter
1/2 c. chopped onion
2 c. chopped celery
1/4 c. chopped green pepper
3 c. canned tomatoes
1 tbsp. catsup
1 tsp. chili powder
1/2 lemon finely sliced
2 bay leaves
1 clove garlic, minced
1 tsp. salt
Dash of red pepper
Lemon slices, parsley
1 tbsp. Worcestershire sauce

Dredge fish inside and out with flour, salt and pepper. Place it in a baking dish. Melt the butter in a saucepan. Saute onion, celery, green pepper, until celery is very tender. Press the tomatoes, Worcestershire, catsup, chili powder, lemon slices, bay leaves, garlic salt, and red pepper through a potato ricer; add to sauteed ingredients. Pour the sauce around the fish. Bake in a moderate oven 350 degrees for about 45 minutes. Baste frequently with the sauce. Garnish with lemon slices and parsley. Serves 4 to 6. Excellent served with rice.