Oven baked fish fillets in Creole Sauce
Here at Redroots we believe food should be crafted with care
but not overly fussy. Our sweet spot lands somewhere at the intersection of simple
and delicious. This particular recipe is definitely simple AND delicious so it certainly meets
our stringent gustatory requirements! Not to mention that it features many ingredients you most likely have on hand, making it a great choice for a weeknight meal.
A seasons worth of deliciousness |
Having already eaten all of the fish I’ve hooked, speared or
otherwise convinced to jump into my cooler over the course of the previous summer,
I went ahead and used some Alaskan cod that I had left in the deep freeze.
However, any firm fleshed fish would do, (think grouper, tilefish,
hogfish, mahi and any of their delicious ilk). If for some inexplicable reason you
have tilapia in your fridge you can use that too. The sauce is a riff on
your basic Creole sauce give or take a few ingredients. Honestly this sauce is good
enough to make old flip-flops delicious so feel free to get creative.
Clockwise from top left: sliced yellow peppers, basil, stuffed olives and white onion |
Before you go about
chopping:
- Grease
a baking dish that is large enough to hold the number of fillets you’re making,
set aside
- Preheat
oven to 425°F (Kitchen tip: if you have a large enough toaster over you can use that instead of your conventional oven)
For the fish:
3 - 4 Firm white fish
fillets (Grouper, Tilefish, Hogfish, Mahi, Cod etc.)
Season liberally with Salt + pepper and sweet paprika to
taste, set aside
For the sauce:
½ Lg. yellow onion, sliced thin
1 yellow, red or green bell pepper, sliced thin
3 garlic cloves – minced
1 16oz. can chopped tomatoes
1 8oz. can tomato sauce
bunch basil leaves, chopped
½ cup green olives
¼ cup capers
½ cup water or stock
1 Tsp. Sweet paprika
few dashes Worcestershire sauce
Salt + pepper to taste
Oilve oil
- Heat a large skillet
over medium heat, let it get hot.
- Once it comes to
heat, add your olive oil, enough to generously coat the
bottom of the
skillet. Wait until oil heats up.
- add in peppers and
onions, season with salt and cook until translucent.
- add minced garlic
and basil, stir and toss until well coated.
- add in the tomatoes, olives, capers, a few good dashes
Worcestershire sauce and stock. - Taste and season with S+P as needed and wait
until it starts to bubble. Taste again, if its
missing anything trust your palate and go for it!
- Set aside.
-
Ladle ½ of the sauce into the greased baking
dish
-
Lay the seasoned fillets on top and cover with
remaining sauce
-
Put in the oven for 20 minutes or until fish is
done. Fillet should be white in its thickest part, not translucent. If it needs more cooking add another 5 minutes in the oven.
-
Serve with rice, quinoa or parsley potatoes (recipe
below)
Parsley Potatoes
6 red potatoes peeled
Olive oil
Minced garlic
Bunch flat leaf parsley chopped
Kosher salt + pepper
- Steam or boil your potatoes in lightly salted water for 20
– 30 mins till done
- Combine Olive Oil, garlic, parsley and salt & pepper
in a bowl. Stir and make a paste
- drain off potatoes, place in a bowl and toss with parsley mixture, serve.
Smothered beneath that rich sauce are some delicious fillets |
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