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A flour-thickened vegetable
sauce melds flavors with orange roughy in this bayou-country
dish.
Baked Fish
Creole
2 tablespoons butter or
margarine
2 tablespoons all-purpose flour
3/4 cup chopped peeled onion
1 tablespoon chopped seeded green bell pepper
2 cloves garlic, crushed
1 cup canned tomato sauce
2 tablespoons chopped fresh flat-leaf parsley
1 whole bay leaf
1/4 teaspoon crushed dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups hot water
3 pounds orange roughy fillets (see note)
- Preheat oven to 350°F
(175°C).
- Melt butter over medium-low
heat in large, heavy skillet; sauté 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 bay leaf prior to serving.
Makes 6 servings.
Note: Any firm-fleshed
white fish can be substituted for orange roughly in this recipe.
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