Chef Buster's Saint Joseph Baked Fish Cajun Style Recipe
Servings: 1
Ingredients
- 5 lb Hard meat fish, (redfish or possibly drum)(scale, clean and bake with or possibly without head), up to 6
- 2 c. Whole tomatoes, crushed
- 1/2 c. Black olives, seeded and sliced
- 1/2 c. Green olives, seeded and sliced
- 3/4 c. Celery, diced medium
- 3/4 c. Onions, diced medium
- 1/2 c. Bell pepper, diced
- 1 c. Artichoke hearts, quartered
- 1 1/2 tsp Sweet basil, dry
- 4 x Toes garlic, minced fine
- 4 whl bay leaves
- 3/4 c. Extra virgin olive oil Salt to taste
- 2 pch black pepper
- 1/4 c. Minced parsley, (for garnish)
- 2 x Lemons, sliced Aluminum foil Set oven at 350
Directions
- Cut and place aluminum foil inside a large roasting pan, making sure you have sufficient to wrap the fish. Oil the foil with 3/4 Tbsp. of extra virgin olive oil where you will place the fish. Place the pan on the side.
- Pour the 3/4 c. of extra virgin olive oil into a saute/fry pan and place on medium heat.
- Add in the celery, onion, bell pepper, garlic and bay leaves and saute/fry for 5 min. Add in the tomato, black olives, green olives, artichokes, sweet basil and oregano and saute/fry another 5 min. Remove, add in salt and pepper to taste and let cold.
- 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 min, or possibly till 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 minced parsley, and garnish with the sliced lemons.
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