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