So, remember when I said I lived in Louisiana for a bit while I was growing up? This is a recipe from then. It’s a really simple recipe that captures the flavor of Creole cooking. If you opt for the canned tomatoes instead of slicing up fresh ones then it doesn’t take long at all to get in the oven. It’s also not to heavy. It’s just an all around great meal.
You will need:
4-6 filets mild white fish such as tilapia or speckled trout
1 stick butter
1 medium green bell pepper
1 medium onion
4-6 stalks celery
1 large can diced tomatoes
Preheat oven to 350. Melt the stick of butter in the dish you will be cooking the whole shebang. I usually do it in the oven while it’s preheating. Keep an eye on it when you do it though or it will start to brown. Season the fish with the Creole seasoning and arrange in the bottom of the dish once the butter has melted. Chop up the bell pepper, onion and celery and spread over the fish. In Creole cooking bell pepper, onion, and celery is considered the holy trinity of aromatics. You will find this combination in pretty much every Creole dish there is. I like to chop up my aromatics pretty fine but it’s up to you how you do them. After you spread the aromatics over the fish pour the can of tomatoes over the top. If you want to use fresh tomatoes just slice up enough to cover the top. Bake the dish for an hour and serve over rice.