Baked Redfish Yvonne
Baked Redfish Yvonne is a flavorful seafood dish featuring tender redfish fillets baked in a rich, savory tomato and vegetable sauce. Enhanced with herbs and spices, this dish offers a delightful combination of hearty and fresh flavors, perfect for seafood lovers seeking a comforting yet sophisticated meal.
Ingredients
- 1/2 cup cooking oil ⓘ
- 3/4 cup flour ⓘ
- 2 medium onions, chopped fine ⓘ
- 1/2 cup chopped celery ⓘ
- 1 bell pepper, chopped fine ⓘ
- 2 cloves garlic, chopped fine ⓘ
- 2 quarts stewed whole tomatoes or 2 cans tomato puree ⓘ
- 1 1/2 quarts fish stock ⓘ
- 3 bay leaves ⓘ
- 3 tablespoons chopped green onion tops ⓘ
- 3 tablespoons chopped parsley ⓘ
- 2 tablespoons sugar or substitute sweetener ⓘ
- salt and red pepper to taste ⓘ
- 1 (8 oz.) can whole mushrooms ⓘ
- 6 to 10 redfish fillets ⓘ
- 1 lemon, sliced thin ⓘ
Instructions
- Boil fish heads, bones, and seasoning in 2 quarts of water; reduce to 1 1/2 quarts to make the fish stock.
- In a large skillet, heat 1/2 cup of cooking oil and sauté chopped onions, celery, bell pepper, and garlic until tender.
- Add stewed tomatoes or tomato puree, fish stock, bay leaves, sugar, salt, and red pepper. Simmer to develop flavors.
- Drain the can of whole mushrooms and add them to the sauce.
- Place the redfish fillets in a baking dish with lemon slices on top.
- Pour the tomato and vegetable sauce over the fish fillets.
- Bake in a preheated oven at 375°F (190°C) for approximately 25-30 minutes until the fish is cooked through.
- Garnish with chopped green onion tops and parsley before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).