The Spanish influence around Toledo Bend Lake gave origin to this
	tomato-based fish stew. The Spanish settled Sabine Parish prior to the
	Louisiana Purchase and many of their great fish dishes became a major part
	of our Louisiana cuisine. Keeping the fish whole and stuffing it with
	fresh herbs, prior to baking, makes this dish a perfect table centerpiece. 
	1 3-4 pound large mouth bass
	1 cup fresh basil 
	1 cup fresh thyme 
	1 cup fresh dill 
	4 bay leaves 
	4 lemon slices
	8 slices purple onions 
	1/4 cup olive oil 
	1 cup chopped onions 
	1 cup chopped celery 
	1/2 cup chopped bell pepper 
	1/4 cup chopped garlic 
	1 cup diced tomatoes 
	2 cups V-8 or tomato juice
	2-8 ounce cans tomato sauce
	1 tbsp chopped thyme
	1 tbsp chopped basil
	2 bay leaves
	salt and cracked pepper to taste
	Pepper Sauce to taste
	4 lemon slices
	1/4 cup sliced green onions
	1/4 cup chopped parsley
	Preheat oven to 375 degrees F. Remove gills and eyes from the fish and
	make sure the cavity is well cleaned. It is best to cook the fish with the
	head on. This will make for a beautiful table presentation. Season the
	inside cavity well with salt, pepper and Pepper Sauce. Stuff each fish
	with equal parts of thyme, basil, dill, bay leaves and lemon slices. Using
	a sharp knife, cut three diagonal slits across the top fillet of each fish.
	This will assist in the flavoring as well as the presentation of the dish.
	Place purple onions on the bottom of a large baking pan. Add fish and
	season to taste using salt, pepper and Louisiana Gold. Set aside. In a
	black iron dutch oven, heat olive oil over medium high heat. Add onions,
	celery, bell pepper and garlic. Saute three to five minutes or until
	vegetables are wilted. Add tomatoes, tomato juice and sauce. Bring to a
	rolling boil, reduce to simmer and cook ten to fifteen minutes. Add basil,
	thyme and bay leaves. Season to taste using salt and pepper. Remove from
	heat and pour hot sauce over the stuffed fish. Garnish with lemon slices,
	green onions and parsley. Cover with foil and bake approximately thirty
	minutes. When cooked, remove to a large serving platter and top with sauce.
	Garnish with fresh herbs. 

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