Redfish Court-Bouillon Recipe

Name: Redfish Court-Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup all-purpose flour; 1/4 cup chopped onion; 4 cloves garlic, chopped; 1/2 cup chopped celery; 3 (16 ounce) cans stewed tomatoes; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1 bay leaf; 4 pounds red snapper fillets

Servings: persons

1/2 cup olive oil
1/2 cup all-purpose flour
1/4 cup chopped onion
4 cloves garlic, chopped
1/2 cup chopped celery
3 (16 ounce) cans stewed tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 bay leaf
4 pounds red snapper fillets

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.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 cup all-purpose flour, 1/4 cup chopped onion, 4 cloves garlic, chopped, and more.

Yes, Redfish Court-Bouillon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Redfish Court-Bouillon

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