Fresh Cod with Creole Sauce

Enjoy this Creole sauce on other seafood as well! Try it on other whitefish, shrimp and scallops!

6/8 oz. – Skinless, Boneless Cod fillet

½ cup – Creole Sauce (from recipe below)

 Directions: 

  1. Lightly brush the bottom of your baking sheet with olive oil and preheat your oven to 350°
  2. Sprinkle fish fillet with paprika
  3. Spread Creole sauce of the fillet and top with fresh chopped parsley.
  4. Bake for 14-16 minutes of until the fish easily flakes when pressed with a fork.

 CREOLE SAUCE   

Ingredients:  Yields 2 ½ Cups

2 tbsp – Unsalted Butter

¼ cup – Diced Onion

¼ cup – Green Bell Pepper. (Chopped)

¼ lb – Mushrooms (Chopped)

1 ¼ cup – Canned Diced Tomatoes

½ tsp – Cajun Seasoning

½ tsp – Tabasco Sauce

½ tsp – Salt

1 ea – Bay Leaf

 Creole Directions:

  1. In small pot, melt butter over medium heat.
  2. Add Onion and Bell pepper, sauté for 3-5 minutes until tender.
  3. Add Mushrooms and continue cooking until tender (about 5 minutes).
  4. Add remaining ingredients and simmer for 5 minutes.

 

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