1 sm. can tomato paste
1 can whole tomatoes
4 cloves garlic, chopped
2 green onions, chopped
1 med. onion, chopped
1 sm. bell pepper, chopped
Salt, red and black pepper, to taste
Lg. redfish/snapper
Parsley
Lemon slices
Water

ROUX:

1/3 c. oil
1/2 c. flour

Make a roux. In skillet over medium heat stir flour and oil constantly until mixed and golden brown (not quite the color of a paper bag).

To the roux add garlic, onions, bell pepper. Cook a few minutes. Add tomatoes and paste and enough water to make thick gravy. Season well. Wash and dry fish. Season well. Place in roasting pan and pour on gravy.

Bake uncovered at 350 degrees. Baste frequently. Done when fish flakes (approximately 45 minutes for large fish). Serve gravy with rice.