Grandma was never one to write things down and use measurements so you'll want to adjust this to you liking:
Baked stuffed Redfish
Corn Bread dressing
2 tablespoons olive oil
Salt
Cayenne
1 cup chopped onions
1/2 cup chopped celery (optional)
4 cups left-over cornbread crumbs
1 to 2 cups Fish Stock
1 tablespoon chopped fresh parsley leaves
completely optional - can of tomato sauce over fish and dressing. Grandma added tomato's to everything including Swamp Cabbage. You may not want to - your call.
1 whole 5-6 lb redfish headed and gutted
Stuff the fish cavity with the dressing and fill the pan with the rest. 45 minutes at 325 or until desire doneness is attained.