Typical. Late again with this post. This recipe is adapted from the Creole Gumbo and All That Jazz cookbook by Howard Mitchum.
This is Baked Flounder a la Creole II (page 190). I've subsituted flounder for Red Snapper.
- 3-4 8-oz flounder fillets
- 1 16-oz can of tomatoes
- 1 6-oz can of tomato paste
- 2 scallions with 3" of their green leaves, chopped
- 1 medium onion, chopped
- 1/2 green pepper, chopped
- 1 clove garlic, minced
- 2 tbsp fresh chopped parsley
- 1 rib celery, chopped
- 2 bay leaves
- 2 lemon slices
- 1 tsp chili powder
- 1 stick butter
- 2 tbsp flour
- Salt and freshly ground black pepper to taste
Here we go, let's start with the sauce. Melt butter in deep pan, add the flour and stir until blended. Add the tomatoes, tomato paste, scallions, onion, green pepper, garlic, parsley, and celery. Add the bay leaves, lemon slices, chili powder, salt, and black pepper. Basically, add all the damn ingredients to the butter/flour roux. Cook and stir until vegetables are soft - if you can see them through the tomato ingredients - and translucent. Add enough hot water to make the sauce semi-fluid, and let it boil gently for 20 minutes. Remove the bay leaves and lemon slices.
In the meantime, preheat the oven to 350 F. Place the fish fillets in a greased oven pan, cover with the sauce (you can reserve extra sauce), and bake for 20-25 minutes or until the fish flakes easily when tested with a fork. Lift the fish out with a spatula (treat gently!) and place on preheated (or not) serving plates and cover with sauce. Decorate with lemon slices, sliced olives and parsley sprigs. Serve at once.
I accompanied dish with brown rice, broccoli florets, and fresh baked bread sticks. Serve with hearty red wine - I paired with Dona Paula Estate Malbec, Mendoza, Argentina.
Posted by Bruce Lehr Ocotober 10th 2010.