1 (6 to 7 lb.) red snapper
5 bacon slices
1 lg. onion, sliced
2 lg. tomatoes
Salt and pepper to taste

DRESSING:

1 c. bread crumbs
2 tbsp. butter
1/4 c. each chopped onion, celery and green peppers

Scale and clean fish. Rinse with lime juice and rub outside with salad oil. Salt and pepper inside. To prepare dressing, melt butter, add onion, celery and green pepper and cook until tender. Mix well with bread crumbs, pepper and salt. Stuff fish. To close, sew or use poultry skewers. Line large baking dish with foil. Place fish on top of 4 slices of bacon and onion rings. Garnish with slices of tomato and onion; top with bacon. Cover dish with foil and bake in 350 degree oven until tender, about 15 minutes. Remove foil and allow to brown lightly. Serve with lemon wedges.