Baked Stuffed Redfish

from my Aunt Maggie's collection. She had a notation that this is a choir
supper favorite. Notation on card says "always take recipe, you won't get
by without giving it out a dozen times. Dated 1938.

1 can tomato paste
1 can whole tomatoes
4 cloves garlic, chopped
2 green onions, chopped
1 bell pepper, chopped
1 onion, chopped
Salt and pepper to taste
1 large redfish
1/3 cup chopped parsley
Lemon slices

Make a roux with a large spoon of margarine and a half of a cup of flour;
when brown add garlic, bell pepper and onions; cook a few minutes. Add
tomato pasta and tomatoes and enough water to make a medium thick gravy.
Season well. Cook about 1 hour adding more water when needed. Wash and dry
the fish. Season inside and out with salt and pepper. Stuff the fish with
the following stuffing:

3/4 can plain bread crumbs
1 small can crab meat
1 cup cooked chopped shrimp
2 green onions chopped
Salt and rod pepper to taste

Mix and add enough milk to hold stuffing together. Piece fish in roasting
pan. Pour on tomato gravy and bake uncovered in 325F oven for about 45
minutes. Baste fish often. When almost cooked add parsley and lemon slices
to the top of the fish.

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