St. Joseph’s Day Baked Redfish

St. Joseph's Day Baked Redfish
Serves 8
Write a review
  1. 1 whole (5-pound) redfish, scaled, cleaned, rinsed, and patted dry
  2. 2 teaspoons salt, divided
  3. 1 teaspoon ground black pepper, divided
  4. 1 large lemon, thinly sliced,divided
  5. 2 tablespoons olive oil
  6. 1 large sweet onion, thinly sliced
  7. ¾ cup thinly sliced green bell pepper
  8. 1 (28-ounce) can crushed plum tomatoes
  9. ½ cup dry white wine
  10. ¾ teaspoon dried oregano
  11. Lemon wedges
  1. Preheat oven to 350º.
  2. Score both sides of fish by making 3 or 4 vertical slices on each side, from fin to belly. Season fish, inside and out, with 1½ teaspoons salt and ¾ teaspoon pepper. Place half of lemon slices inside fish. Set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Add onion and bell pepper, and cook about 6 minutes or until soft. Stir in tomatoes, wine, oregano, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook about 10 minutes or until liquid is reduced by half. Remove from heat, and let cool slightly.
  4. Into a nonreactive baking dish, pour tomato sauce; place fish on sauce, and cover tightly with aluminum foil. Bake about 40 minutes or until fish is opaque and cooked through.
  5. Remove from oven, and let stand 10 minutes.
  6. Transfer fish to a serving platter, and garnish with remaining lemon slices. Serve with additional lemon wedges, if desired.
Adapted from Mama’s Kitchen: Three Generations of Italian-Creole Home Cookin’ in New Orleans
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.