Categories: Fish- Seafoods

Ingredients

• 1 red fish (4 to 6 lbs.)
• 1/2 cup salad oil
• 1 cup flour
• 1 cup onion, minced
• 2 1/2 cups canned tomatoes
• 2 bay leaves
• 1/2 cup green pepper, chopped
• 2 Tbsp. garlic, minced
• 4 Tbsp. parsley, minced
• 1/2 lemon, thinly sliced
• 1 glass claret wine (optional)
• salt to taste
• pepper to taste

Directions

1. Slice fish across backbone in sliced 3 inches wide. Make golden brown roux with oil, flour, and onions. Add tomatoes and cook until mixture becomes quite thick. Add the sliced fish and cook for about 10 minutes before adding the seasonings. Add water to make a thick gravy. Add wine and lemon slices about 5 minutes before mixture is completely done. Mixture should simmer and never boil.

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