Chef buster's saint joseph baked fish cajun style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Firm meat fish; (redfish or drum)(scale, clean and bake with or without head), up to 6 |
| 2 | cups | Whole tomatoes; crushed |
| ½ | cup | Black olives; seeded and sliced |
| ½ | cup | Green olives; seeded and sliced |
| ¾ | cup | Celery; diced medium |
| ¾ | cup | Onions; diced medium |
| ½ | cup | Bell pepper; diced |
| 1 | cup | Artichoke hearts; quartered |
| 1½ | teaspoon | Sweet basil; dry |
| 4 | Toes garlic; chopped fine | |
| 4 | Whole bay leaves | |
| ¾ | cup | Olive oil |
| Salt to taste | ||
| 2 | Pinches black pepper | |
| ¼ | cup | Chopped parsley; (for garnish) |
| 2 | Lemons; sliced | |
| Aluminum foil | ||
| Set oven at 350° | ||
Directions
Cut and place aluminum foil inside a large roasting pan, making sure you have enough to wrap the fish. Oil the foil with ¾ tablespoon of olive oil where you will place the fish. Place the pan on the side.
Pour the ¾ cup of olive oil into a sauté pan and place on medium heat.
Add the celery, onion, bell pepper, garlic and bay leaves and sauté for 5 minutes. Add the tomato, black olives, green olives, artichokes, sweet basil and oregano and sauté another 5 minutes. Remove, add salt and pepper to taste and let cool.
Okay, now let’s put it together. Place two kitchen spoons of the sauce onto the foil. Take the fish and lay it over the sauce and place the remaining sauce over the fish. Wrap the aluminum foil over the fish making a tent.
Place it into a 350° oven and bake for 35 to 45 minutes, or until done.
Remove from the oven, unwrap foil and with a large spatula, lift fish onto a serving platter. Top with the sauce, sprinkle on the chopped parsley, and garnish with the sliced lemons. Posted to recipelu-digest by "Joe" <Broutek@...> on Mar 25, 1998