Baked Fish Creole
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
73
Sweetness
33
Sourness
44
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
3 cups
Water1 cup
Butter1 clove
Garlic (minced)2 stalks
Celery (chopped)1 cup
All-Purpose Flour2 cups
Milk1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Hot Pepper Sauce1 cup
Chili Sauce450 g
Cod FilletDirections:
1
Preheat oven to 400 degrees F (205 degrees C)
2
Lightly butter a 9x13 inch baking dish
3
In a saucepan bring water to a boil
4
Add rice and stir
5
Reduce heat, cover and simmer for 20 minutes
6
In a Dutch oven, melt the butter over medium heat
7
Add the onions and garlic
8
Cook until tender about 4 minutes
9
Add the celery and pepper
10
Cook for 3 minutes
11
Do not brown add the flour and stir well
12
Cook for 3 minutes
13
Stir in the milk and bring just to a boil
14
Season with salt, pepper and hot sauce
15
Stir in the chili sauce
16
Taste and adjust seasoning
17
Place rice into the bottom of the prepared pan
18
Arrange the fish fillets over the rice in a single layer
19
Place the sliced tomatoes over the fish and pour the sauce over the top
20
Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork