Baked Fish Creole

“A fantastic meal especially with a green salad.”
Serving: 4 | Prep: 15m | Ready in: 50m
Ingredients
• 3 cups water
• 1 1/2 cups uncooked white rice
• 1/4 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 tsp. hot pepper sauce
• 1/2 cup chili sauce
• 1 lb. cod fillets
• 2 tomatoes, sliced
Direction
• Preheat an oven to 205°C/400°F. Butter a 9×13-in. baking dish lightly. Boil
water in a saucepan. Put rice; mix. Lower heat. Simmer, covered, for 20
minutes.
• Melt butter in a Dutch oven on medium heat. Add garlic and onions. Cook
for 4 minutes till tender. Add pepper and celery, cook for 3 minutes. Don’t
brown. Add flour; mix well. Cook it for 3 minutes.
• Mix milk in; boil. Season with hot sauce, pepper and salt. Mix chili sauce
in. Taste; adjust seasonings.
• On prepped pan’s bottom, put rice. In 1 layer, put fish filets on rice. Put
sliced tomatoes on fish. Put sauce on top.
• Bake for 20 minutes at 205°C/400°F till fish easily flakes from a fork and is
just cooked.
Nutrition Information
• Calories: 595 calories;
• Total Carbohydrate: 79.6 g
• Cholesterol: 81 mg
• Total Fat: 15.5 g
• Protein: 32.3 g
• Sodium: 823 mg

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