Baked Stuffed Redfish

Description
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.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 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
 * ⅓ cup chopped parsley
 * lemon slices

Stuffing

 * ¾ can plain bread crumbs
 * 1 small can crab meat
 * 1 cup cooked chopped shrimp
 * 2 green onions chopped
 * salt and red pepper to taste

Directions

 * 1) 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.
 * 2) Add tomato paste and tomatoes and enough water to make a medium thick gravy.
 * 3) Season well.
 * 4) Cook about 1 hour adding more water when needed.
 * 5) Wash and dry the fish.
 * 6) Season inside and out with salt and pepper.
 * 7) Stuff the fish.
 * 8) Mix and add enough milk to hold stuffing together.
 * 9) Piece fish in roasting pan.
 * 10) Pour on tomato gravy and bake uncovered in 325°Ff oven for about 45 minutes.
 * 11) Baste fish often.
 * 12) When almost cooked add parsley and lemon slices to the top of the fish.