Redfish Court-bouillon

14
CARPEDM01 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 283 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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. Remove bay leaf, and serve.

Reviews

14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and tastes great over a bed of rice. As always there's a few folks here who reviewed the recipe and changed...

Most helpful critical review

I don't know what gave it that flavor but it was so bitter. I won't be making this again.

I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and tastes great over a bed of rice. As always there's a few folks here who reviewed the recipe and changed...

I'm cajun, so I loved it. My fiance's parent's are Colombian and Panamanian and they loved it also. Gonna try with catfish next time. I would use less fish though, I used two pounds of filet ...

This is a really flavorful, easy, and versatile recipe that my family loved. I didn't have any stewed tomatoes so I used salsa instead. It added a nice zing. I changed the portions to 3 to fi...

Fantastic! I read the other reviews and decided to follow the recipe. I did, however, add a small layer of steamed rice below the fish and the topping. I highly recommend this wonderful dish!

I don't know what gave it that flavor but it was so bitter. I won't be making this again.

great recipe, my boyfriend loved it. I had to reduce the proportions for just the two of us (plus leftovers) but I doubled the spices because it didn't seem like enough to flavor a whole can of ...

I really liked the thick sauce (lessened tomato juice as suggested) but unfortunately it didn't soak into the fish so well. But try frying the leftovers for that and you're in business.

Excellent recipe. But all I had was a small jar of Bruschetta and a can of tomato sauce so that is what I used in place of stewed tomatoes...very tasty and pretty, too! thank you!

Husband loved it! Used fresh herbs and a little extra. I think I will try cooking the rice with it next time to soak up some of the extra juice.