Columbian Red Snapper

• 7 red snappers (3 to 3 1/2 lb.)
• salt and pepper to taste
• flour
• 3 slices lemon
• 1/4 c. margarine
• 1 1/2 c. chopped onion
• 2 c. canned tomatoes
• 1 c. chopped celery
• 1 c. chopped green pepper
• 1 strip lemon rind
• 1/4 c. chopped parsley
• 1/2 tsp. crushed rosemary
• 1/2 tsp. chopped peppercorns
• 1 bay leaf
• 2 cloves garlic, minced
• 1/2 tsp. dried thyme
• 1 Tbsp. Worcestershire

1. Sprinkle fish inside and out with salt and pepper.
2. Dredge outside lightly with flour.
3. Place fish in greased baking dish. Arrange lemon on top.
4. Heat margarine in skillet and cook onion, celery and green pepper until wilted.
5. Add lemon rind, tomatoes, parsley, rosemary, peppercorns and all remaining spices.
6. Salt to taste.
7. Bring to a boil.
8. Reduce heat and simmer for 5 minutes. Pour sauce around and over fish.
9. Bake at about 150u0b0 for about 45 minutes.
10. Baste frequently.
11. Serves 4 to 6.

red snappers, salt, flour, lemon, margarine, onion, tomatoes, celery, green pepper, lemon rind, parsley, rosemary, peppercorns, bay leaf, garlic, thyme, worcestershire

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287344 (may not work)