STUFFING:

1 bunch green onions
1/2 bunch parsley
2 bell peppers
6 pods garlic
1 lg. onion
3 eggs
2 sticks butter
1 loaf French bread
1/2 pt. oysters (opt.)
Salt & pepper

GARNISHING:

1 bunch green onions
1/2 bunch parsley
6 pods garlic
2 bell peppers
1 lemon
1 tomato
1 hard boiled egg
1/2 c. Worcestershire sauce
1/2 c. olive oil
1 sm. can tomatoes
2 tbsp. flour
3 c. water

For stuffing chop onions, parsley, bell peppers, garlic and onion fine and brown lightly in butter. Soak bread, then squeeze out water, and add to this mixture and continue cooking slowly until browned lightly. Put this mixture in a bowl and after it cools a little stir in the eggs and oysters and add salt and pepper to taste. Salt and pepper the fish both inside and outside, then place in greased roasting pan and put stuffing in it. Do not sew up fish for this helps make the gravy. If there is dressing left put it in the pan with the fish.

For garnishing chop green onions, parsley, garlic, and 1 bell pepper fine. Slice bell pepper, lemon, tomato and hard boiled egg. Sprinkle chopped garnishing over fish along with the 2 tablespoons of flour. Then place the sliced peppers, lemon, tomato and hard boiled egg on the fish promiscuously. Pour the Worcestershire sauce, olive oil and water over this along with the can of tomatoes, after first squashing the tomatoes.

Bake about 1 hour basting occasionally. Place carefully on large platter to serve. Any type of large fish may be prepared in this manner but red snapper is especially good for baking. Set oven at 400 degrees.