Creole Fish Fillets

Creole Fish Fillets


1 pound package frozen fillets, thawed
2 tablespoons butter
1/4 cup chopped onions
2 tablespoons flour
1 #2 can tomatoes
1/4 cup chopped parsley
1 cup water
3 tablespoons lemon juice
3 cloves
Bay leaf
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper


Melt 2 tablespoons butter in a skillet; add 1/4 cup chopped onion, cook until tender;  add 2 tablespoons flour, stir over low heat until browned.  Stir in 1 Number 2 can of tomatoes, 1/4 cup chopped parsley,  1 cup water, 3 tablespoons lemon juice, 3 cloves, bay leaf, 1/2 teaspoon salt, 1/4 teaspoon allspice, 1/4 teaspoon pepper. cook over moderate heat ten minutes.  

Add fish; simmer ten minutes or until fish flakes easily.  Put the fish on a platter.  Simmer sauce until desired consistency.  Remove bay leaves, cloves.  Pour over fish. 

4 Servings

New York Times

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