Redfish Court-Bouillon

Name: Redfish Court-Bouillon
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: 1/2 cup olive oil; 1/2 cup all-purpose flour; 1/4 cup chopped onion; 4 cloves garlic, chopped; 1/2 cup chopped celery; 3 (16 ounce) cans stewed tomatoes; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1 bay leaf; 4 pounds red snapper fillets

⏱️ Ready in 1h 🥄 Prep 30 min 🔥 Cook 30 min 👥 12 servings 👁️ 7 views

An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 30 min

Cook 30 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 283

% Daily Value*

Total Fat 11.3g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 368mg 16%

Total Carbohydrate 11.8g 4%

Dietary Fiber 1.5g 5%

Total Sugars 4.2g

Protein 32.8g 66%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Mix together the olive oil and flour in a saucepan over medium heat to make a roux.

Cook, stirring constantly, for about 15 minutes or until dark.

This may take longer.

Add the onion, garlic, and celery to the roux, and cook until softened.

Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf.

Mix until well blended and heated through.

Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer.

Pour the sauce over the fish.

Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork.

While cooking, baste occasionally with the sauce.