Pizza Baked Rockfish   cup diced fresh mushrooms  1/2 cup chopped onion  2 cloves garlic, minced  1/2 cup water  6 tablespoon tomato paste  1 teaspoon dried basil, crushed  1 teaspoon dried oregano, crushed  1/2 teaspoon parsley 1/2 teaspoon sugar  1/4 teaspoon crushed red pepper  Nonstick spray coating  16 oz. skinless rockfish 8 green pepper rings  1 cup shredded Mozzarella cheese  Sauce:  Combine half the mushrooms, the onions and garlic. Add water, tomato paste, basil, oregano, parsley and red pepper. Bring to a boil, reduce heat. Simmer uncovered for 4 minutes, stir occasionally. Remove from heat. Meanwhile, spray 4 shallow individual casseroles with nonstick coating. Measure thickness of fish. Cut fish into equal portions. Place fish in casseroles, tucking under any thin edges. Pour sauce over fish. Top with remaining mushrooms, green pepper and cheese.  Bake in 450 degree oven until fish flakes easily when tested with a fork (allow 5 to 7 minutes per 1/2 inch thickness).

Baked Stuffed Rockfish  6 to 8 pound rockfish (or local fish), cleaned and scaled  Rub fish with lemon inside and out. Salt and pepper, place in greased pan.  STUFFING:  I pound crab meat  I heaping tablespoon mayonnaise  I egg  1 teaspoon mustard  I teaspoon Worcestershire sauce  I slice of bread, dipped In water and squeezed dry  Salt, pepper and Tabasco to taste Mix stuffing ingredients well and place loosely in fish.  Preheat oven to 350.  TOPPING:   - Corn flake crumbs   - Butter or margarine  Sprinkle generously with corn flake crumbs. Dot with butter or margarine. Cover loosely with foil. Bake at 350 for I hour. Uncover, let brown. Serve on platter with parsley and lemon slices.  Serves 8.