Gar Étouffée

Bone 3 lbs. gar, cut into small fillets and soak in milk. To a cup of good brown roux add 2 cloves garlic, minced, 2 medium onions, 1 sweet pepper and four stalks celery, chopped with 36 ounces diced canned tomatoes and two cups weak poultry broth. Stew for one hour, add 2 tablespoons dried parsley, 1 tablespoon dried thyme, 1 teaspoon dried oregano, a bay leaf the juice of one lemon, salt and pepper to taste. Bread gar in flour seasoned with salt, pepper and cayenne. Layer with sauce in a casserole and bake in a medium oven until tender.