Redfish Courtboullion

6 fillets (redfish or red snapper)
Jo's Stuff
2 tbl. butter
2 tbl. all purpose flour
1 lg onion, finely chopped
2 lg. cloves of garlic, finely chopped
1/2 bunch green onions, finely chopped and divided in half
1/2 bunch parsley, finely chopped and divided in half
1 tsp thyme
1/2 tsp salt (or to taste)
3 bay leaves
1 tsp black pepper
1/2 tsp cayenne (or to taste)
10 1/2 oz can chopped tomatoes
8 oz can tomato sauce
1/2 top Lea & Perrins
1/2 cup dry white wine
1 cup water
1 tbl. lemon juice
1 tbl. sugar (optional)
for garnish:
1 lemon sliced to put on top of fish while baking and serving

1. In a saucepan melt butter and add the flour. Make a light brow colored roux on a medium fire.
2. Then, add: onion, garlic, 1/ 2 of the chopped green onions and parsley. Thyme, bay leaves, black pepper, cayenne, salt. Blend into the roux and cook until the onions are clean in color (about 5 minutes)
3. Add the chopped tomatoes and tomato sauce, Leah & Perrins, wine, water and lemon juice. If it's too tart add sugar to taste. Cook on low to medium fire for 30 minutes.
4. Preheat oven to 350 degrees. While the sauce is cooking prepare the fish by rinsing the fillets and drying with a paper towel. Season with a generous amount of Joe's Stuff.
5. Spray a rectangular casserole with pam. Place fillets in the pan and pour the sauce on it. Place a lemon slice atop each fillet.
6. Bake uncovered for 10-15 minutes (it all depends on how accurate your oven is). The fillets are ready when they flake easily with a fork.
7. Serve with mashed potatoes or rice. Garnish the fillets with the remaining parsley and green onions.

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