New Orleans Baked Stuffed Red Snapper With Creole Sauce - cooking recipe

Ingredients

Creole Sauce
2 tablespoons butter or 2 tablespoons margarine
3/4 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, crushed
1 (15 ounce) can crushed tomatoes or (15 ounce) can diced tomatoes
1 bay leaf
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
Stuffing
4 slices white bread
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped green onion
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
whole cod or whole haddock, cleaned
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh lemon juice
chopped parsley

Preparation

Make Creole sauce: In 2 T. hot butter in medium saucepan, saute celery, 1/2 cup o nion, the green pepper and garlic, stirring, until onion is golden-brown - 5 minutes. Stir in tomatoes, bay leaf, chili powder, 1 t. salt, sugar, and 1/8 t. pepper. Bring to a boil, stirring constantly; reduce heat; simmer, uncovered and stirring occasionally, 20 minutes or until thickened. Makes about 2-1/2 cups sauce.
Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups).
In 1/4 cup hot butter in medium skillet, saute green onion, stirring for 3 minutes. Add parsley, salt, and pepper; mix well. Add bread crumbs; toss to mix well.
Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
Line a shallow roasting pan with foil; butter foil. Place fish in prepared pan; brush inside of fish with mixture of melted butter, salt and pepper. Fill cavity with the stuffing; close the opening with skewers or wooden picks. Pour 2 T. lemon juice over the fish.
Bake, uncovered, 30 minutes. Pour 1 cup sauce over fish. Bake, basting twice, 10 minutes longer, or until fish flakes easily with a fork. With 2 wide spatulas, remove fish to serving platter. Garnish with chopped parsley and pass rest of sauce on the side.