Baked Fish with Creole Sauce


(3 votes) 4 3

This simply baked fish still gets lots of flavor from a homemade spicy Creole sauce.

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  • 3/4 lb. fresh or frozen fillets or 1 1/2 lb. whole fish
  • 1/2 small onion, chopped
  • 1/3 small green pepper, thinly sliced
  • 8 oz. can tomato sauce
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

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Thaw fish if frozen. Rinse fish in cool water. Drain well. Preheat oven to 350 degrees. Place fish in 9x9x2-inch baking pan. Mix together onion, green pepper, tomato sauce, chili powder, and salt and pepper. Pour over fish. Cover pan and bake until fish flakes easily with fork (20-30 minutes for fillets, 30-40 minutes for whole fish.)

Yield: 4 servings

Reviews (4)

  • Well, it might be named incorrectly, but it is a tasty, easy, impressive dish to make. It is so very similar to one I first learned to make when I was very young. Although you can vary it a bit with simple changes. I think I got my recipe from off the pound block of frozen Flounder (we used to buy for a whole dollar). I used a can of tomato soup and onion, green bell pepper, but added Worcestershire Sauce and it did not need salt or pepper really. Served it over plain old brown rice and folks always loved it. Brings back tons of memories.

    Flag as inappropriate Sheryll_Rufus  |  June 20, 2010

  • "Creole" sauce is not only Cajun it's also West Indian. Different ingredients and tastes.

    Flag as inappropriate Ionie2  |  June 29, 2009

  • again I say ...Not Creole and Dirty Rice recipe - Not Cajun. There is no tomato sauce and chili powder in Creole sauce. There are no beans in Cajun Rice.

    Flag as inappropriate gatorgrandma  |  November 6, 2008

  • How do you delete this

    Flag as inappropriate dlewis  |  October 30, 2007

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