3 - 3 1/2 lbs. whole red snapper, cleaned
1/4 lb. each of coarsely chopped filet of haddock, shelled, raw shrimp, cooked ham and artichoke hearts
1 hard boiled egg, finely chopped
1 med.-size onion, chopped
1 med.-size green pepper, chopped
3 cloves garlic, minced
4 tbsp. highest quality olive oil
2 tbsp. lemon juice
2 whole lemons
1/2 c. dry white wine
2 tbsp. butter
2 tbsp. flour
4 tbsp. minced fresh parsley
Pimento slices
Salt
Ground white pepper

Preheat oven to 400 degrees.

Rub white pepper and salt into cavity of fish. Place in lightly oiled baking pan.

Saute onion, garlic and green pepper in 2 tablespoons olive oil until onion is transparent but not brown. Add haddock, shrimp, ham and artichokes. Cook over medium heat while stirring for 3 or 4 minutes. Add 3 tablespoons wine and cook 3 or 4 more minutes until shrimp is done. Add hard-boiled egg.

Stuff fish with mixture. Brush fish with 2 tablespoons each of lemon juice, white wine and olive oil. Reduce oven to 325 degrees. Bake in middle of oven for about 40 minutes or until fish flakes when pierced with fork. Transfer fish carefully to platter and keep warm.

SAUCE: Strain juices and add remaining white wine. Boil until reduced to about 3/4 cup. Add butter and flour and whisk until smooth. Simmer until sauce begins to thicken. Remove from heat and add 4 tablespoons minced fresh parsley. Cut strips of pimento (about 1/2 inch slices) and place vertically across fish. Form a row of thin lemon slices from tail to gills. Pour sauce over entire fish and serve on a bed of parsley.