Baked Fish Creole

chefkim · #1 (**permalink**) 02-02-2007, 09:11 AM

Baked Fish Creole A flour-thickened [COLOR=#006600 ! important][COLOR=#006600 ! important]vegetable[/color] sauce melds flavors with orange roughy in this bayou-country dish.[/color]
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
[COLOR=#006600 ! important][COLOR=#006600 ! important]3/4 [COLOR=#006600 ! important]cup[/color][/color] chopped peeled onion
1 tablespoon chopped seeded green bell pepper
2 cloves garlic, crushed
1 cup canned tomato sauce
2 [COLOR=#006600 ! important][COLOR=#006600 ! important]tablespoons[/color][/color] chopped fresh flat-leaf parsley
1 whole bay leaf
1/4 [COLOR=#006600 ! important][COLOR=#006600 ! important]teaspoon[/color][/color] crushed dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups hot water
3 pounds orange roughy fillets (see note)[/color]

[COLOR=#006600 ! important][COLOR=#006600 ! important]Preheat [COLOR=#006600 ! important]oven[/color][/color] to 350Â°F degrees.[/color]
Melt butter over medium-low heat in large, heavy skillet; sautÃ© onion, green pepper and garlic, until soft, about 5 minutes. Add flour and mix well; continue cooking, stirring often, until flour has browned a bit, about 1 minute.
Add tomato sauce, parsley, bay leaf, thyme, salt and pepper. Gradually stir in hot water. Cover and cook over low heat for 30 minutes.
Arrange fish in shallow baking pan; cover with sauce.
Bake for 25 to 30 minutes. Remove [COLOR=#006600 ! important][COLOR=#006600 ! important]bay [COLOR=#006600 ! important]leaf[/color][/color] prior to serving.[/color]

Makes 6 servings.
Note: Any firm-fleshed white fish can be substituted for orange roughly in this [COLOR=#006600 ! important][COLOR=#006600 ! important]recipe[/color].[/color]