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Baked Snapper

3 lb. Snapper or other large fish
1 stick butter (margarine)
1 onion, finely chopped
2 cups chopped celery
1/4 cup chopped green pepper
3 cups canned tomatoes
1 Tbsp. Worcestershire sauce
1 Tbsp. catsup
1 tsp. chili powder
1/2 lemon
1 clove garlic, minced
1 tsp. salt

Dredge fish inside and out with salt, pepper and flour. Melt butter; add onion, celery, green pepper and simmer until tender. Add tomatoes, Worcestershire sauce, catsup, chili powder, lemon, garlic, salt, and cayenne. Cook for about 45 minutes. Pour over fish and bake an hour or longer (325 to 350 F) basting frequently.

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