6 servings

Baked Redfish


1 – 5 lb. redfish
1 cup chopped onions
½ cup chopped celery
4 cloves garlic, minced
½ cup oil
2 cans tomato sauce
1 lemon
2 cups water
1 can whole tomatoes
Green onion tops and parsley to taste, chopped
Salt, black pepper, and cayenne


Season fish generously with salt, pepper and a little cayenne. Put in baking dish. Set aside.

Put oil in heavy bottomed pot with chopped onions, celery, and garlic. Cook over medium heat in uncovered pot until vegetables are wilted, stirring constantly.

Add tomatoes and tomato sauce. Cook over medium heat in uncovered pot for 40 minutes. Add 2 cups water and season to taste with salt, pepper, and cayenne. Cook over medium heat in uncovered pot for 20 minutes.

Pour mixture over fish. Bake at 325 degrees for 30 – 40 minutes, basting several times with the sauce.

When fish is done, cut lemon into thin slices and place on top of fish. Sprinkle with green onions tops and parsley before serving.

Serve over hot Louisiana rice.