4 to 6 lb. red snapper, cleaned
1 tbsp. shortening
1 tsp. salt
1/2 tsp. black pepper

Rub the snapper inside and out with combined shortening, salt and pepper. Fill cavity with a bread stuffing (optional). Place in a long baking pan. Bake in 450 degree oven for 30 minutes.

Pour Creole Sauce over snapper; reduce temperature to 350 degrees and continue baking for 30 minutes or until easily flaked with a fork. Makes 4 servings.