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Baked Red Snapper

1 (5-6 lb.) red Snapper
1/3 stick oleo
3 green onions, finely chopped
1 large onion, chopped
2 ribs celery, chopped
1 Tbsp. sugar
1/2 large bell pepper, chopped
Salt & pepper to taste
1 lemon, sliced
1/2 cup chopped parsley
1/2 cup V-8 juice
1 (1 lb.) can whole tomatoes
1 small can tomato paste
3 tomato paste cans of water

Melt oleo in a large saucepan or skillet. Saute green onions, onion, chopped celery and bell pepper. Add sliced lemon, parsley, V-8 juice, whole tomatoes and tomato paste. Stir until the tomatoes and paste are well blended. Add water and sugar; simmer 10 to 15 minutes. Add salt and pepper. Pour sauce over fish that has been well cleaned.

Spray pan with Pam and salt fish before pouring the sauce on top. Start fish at 350 degrees F for about 10 minutes. Lower the temperature to 225 to 200 degrees F and bake for several hours, basting often.

The flavor is really better when baked the day before. Decorate with parsley cluster and lemon slices dipped in paprika.

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