Baked Fish with Creole Sauce
Source: Eating Smart, Being Active Colorado State University and University of California at Davis
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This tomato-based Creole sauce includes onion, green pepper, and spices to liven up the fish of your choice.
- Makes
- 4 Servings
Ingredients
- 1 pound fish fillets (fresh or frozen, unbreaded)
- 1/2 medium onion, thinly sliced
- 1/2 medium green pepper, thinly sliced
- 1 can (8 ounces) tomato sauce, low-sodium
- 1 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- salt (1/4 teaspoon, optional)
Directions
- Wash hands with soap and water.
- Thaw fish in refrigerator overnight.
- Preheat oven to 375 °F.
- Arrange fish in a single layer in baking dish.
- Top fish with onion and pepper slices.
- In a separate bowl, mix tomato sauce, chili powder, salt, and pepper.
- Pour tomato sauce mixture over fish and vegetables.
- Cover dish and bake until fish flakes easily with a fork (20-30 minutes).
- Refrigerate leftovers.
Notes
Atlantic cod fillets used for nutrition analysis. If fish is more than one layer thick in baking dish, cooking time will be longer. Learn more about: Onions Bell Peppers
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.