1 whole 4-8 lb redfish - head, entrails and scales removed but left in tact
2 onions, minced
1 green pepper, minced
1 small can mushrooms, chopped
2 cloves garlic minced
2 tablespoons olive oil
1 large can tomatoes
1 can tomato sauce
2 bay leaves
1 cup white wine
pinch of oregano
pinch of basil
salt & cayenne pepper to taste

Cook onions, green pepper, mushrooms and garlic in olive oil until wilted. Add tomatoes, tomato sauce, bay leaves, oregano and basil and simmer for about 30 minutes. Season fish well with salt and cayenne pepper. Place in baking pan and add wine. Cover with sauce and cook approximately 30 minutes in a 350 degree oven. Garnish with parsley and lemon wedges.