Baked Redfish

Louisiana Baked Redfish

By Captain Jason Schilling

3 servings

Serving size: 1 Half-pound Slice
Calories per serving: 365

Total Cooking Time: 1 hour 40min


Thinly-sliced redfish:1 1/2 lb.

chopped onion:1/2 cup

chopped celery:1/2 cup

garlic clove, minced:1

salad oil:1/2 cup

canned Contadina tomatoes:2 1/2 cup

red pepper:to taste

salt:to taste

fresh black pepper:to taste

chopped scallion tops:to taste

fresh parsley:to taste

thinly sliced lemon:1


Saute onions, celery, and garlic in oil. Cook about 10 minutes and then add tomatoes and tomato paste. Cook, uncovered, over medium heat for 40 minutes, stirring occasionally. Add 1 cup of cold water and cook 20 minutes. Season redfish with salt, black pepper, and a little red pepper; place in a baking dish and pour tomato mixture over the fish and bake at 325 degrees for 30 minutes, basting several times. Garnish with scallion tops, parsley, and lemon slices. Serve with hot rice.