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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.

1½ pounds fresh fish filets, about 1" thick
1 rib   celery, diced
1 medium   onion, diced
1 medium   bell pepper, diced
2 cups   tomatoes, diced
1 cup   sliced mushrooms
~ 2 cups   chicken broth
½ cup red wine
1 large bay leaf
1 teaspoon ground cumin
1 tablespoon Louisiana hot sauce
3 tablespoon   unsalted butter, divided
1 tablespoon AP flour
3 tablespoons  cooking oil, divided

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 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.


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



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