To me a roux would be more like a creole. But here's my recipe.
One stick of butter to 2 lbs of fish.
Sauté 2 chopped yellow onions and one chopped bellpepper in butter. Once they are wilted add one 8oz can of tomato sauce and mix flour and water then pour into the pot. May have to add more water. Add minced garlic about 3 tbl spoons. Let boil til gravy thickens. Season wit salt redpepper and black pepper. Once your gravy is thick and seasoned to taste. Add seasoned fish green onions and chopped parsley. Again I don't go by recipe either just pour a little of this and little of that. I don't do measurements. But once u add your fish it doesn't take long and it's ready.
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