BAKED FISH CREOLE

BAKED FISH CREOLE image

Categories Fish

Yield 4 servings

Number Of Ingredients 14

¼ cup butter or oil
1 onion, coarsely chopped
1 clove garlic, minced
2 ribs celery, coarsely chopped
1 green pepper, halved, seeded with ribs removed, coarsely chopped
1/3-cup all-purpose flour
2 cups milk
1 tsp salt
¼ tsp pepper
½ tsp Tabasco sauce
½ cup chilli sauce
3 cups cooked rice
1 lb. thin fish fillets
2 tomatoes, sliced

Steps:

Oven at 400oF/200oC 1. Prepare sauce by heating butter or oil in a large saucepan or Dutch oven. 2. Add onions and garlic and cook until tender and witted - about 4 min. Add celery and peppers. Cook for 3 min. Do not brown. 3. Add flour and stir well. Cook 3 min. longer. 4. Add milk and bring to a boil. Season with salt, pepper and Tobasco. Stir in chilli sauce. Taste and adjust seasoning. 5. Place rice in the bottom of a buttered 9" x 13" / 3L baking dish. Arrange fish fillets over the rice in a single layer. Place sliced tomatoes over the fish. Pour sauce over top. 6. Bake in a preheated 400oF/200oC oven for 20 minutes or until fish is just cooked. Serve with a green vegetable.