Creole Baked Fish

This works wonderfully with just about any white flesh fish.  I used cod because it's so prevalent here in the northeast.  Just make sure that filets are fairly thick - at least 3/4" to 1", to ensure the fish doesn't cook to quickly.  Serves 4.

Mix 2 tablespoons of the Creole seasoning with 2 tablespoons of the oil.  Rub the seasoning mixture over the filets and set in the fridge for about one-half hour before baking.

Knead the butter and flour to form a Beurre Manié, set aside.

Heat the remaining oil in the skillet over medium heat.  Add the onion, bell pepper, bay leaf and celery and sauté  for 6-7 minutes stirring frequently.  Add the remaining seasoning mix, tomatoes, mushrooms and the wine (see notes.)   Turn the heat on high and reduce until the wine is mostly evaporated.  Add 1½ cups of the broth and reduce until there is about 1 cup of liquid remaining.

Add the Beurre Manié and stir until the broth has thickened.  If the broth is too thick add a little additional broth until the right consistency is obtained.  At this point check for salt and pepper and adjust according to your tastes.

Spray, with cooking spray, a baking dish just large enough to hold the fish.  Lay in the fish and top with the veggie mixture.  In a small pan melt the butter, stir in the hot sauce and cumin, and drizzle over the fish and veggies.

Bake in a 450 degree oven until the fish flakes to the fork, about 12-15 minutes.

Notes:.

Always remove the pan from the fire when adding alcohol to prevent flare ups.