Creole Baked Fish


(3 votes) 4 3

This superb preparation will make a special main dish.

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  • 1 tsp. of olive oil
  • 3/4 C. of celery, finely diced
  • 1/4 C. of green bell pepper, finely diced
  • 1/4 C. of yellow bell pepper, finely diced
  • 1 C. of yellow onion, finely diced
  • 1 bay leaf
  • 1/2 tsp. of kosher salt (optional)
  • 1/2 tsp. of crushed red pepper flakes
  • 1 tsp. of fresh thyme, finely chopped
  • 2 tsp. of garlic, minced
  • 1/2 tsp. of lemon zest, finely chopped
  • 1/2 tsp. of orange zest, finely chopped
  • 1 tsp. of fresh lemon juice
  • 4 tsp. of fresh orange juice
  • 1 16-20 oz. can of no-salt-added plum tomatoes, finely diced with their juices
  • 1 tsp. of granulated white sugar
  • 1/2 C. of water
  • 1 Tbs. of fresh basil, finely chopped
  • 1 Tbs. of fresh oregano, finely chopped
  • 4 5 oz. fresh mild fish filets (redfish, snapper, catfish, halibut, or bass)

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Preheat the oven to 350 degrees. Heat the oil in a saucepan over high heat. Add the celery, green and yellow bell peppers, onions and bay leaf. Cook, stirring constantly, until the onions become soft and transparent (clear), about 8-10 minutes. Reduce heat to low. Add salt, crushed red pepper, thyme, garlic, lemon zest, and orange zest. Cook for 1 minute, stirring constantly.

Add lemon juice, orange juice, tomatoes, sugar, and water. Bring mixture to a boil and reduce heat to low. Add the basil and oregano and simmer, stirring occasionally, for 20 minutes. Remove from heat and set aside. Place fish filets in a shallow baking pan and top with the sauce. Place pan in oven and bake until the fish is cooked through, about 15-20 minutes. Serve immediately.

Yield: 4 servings

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