Redfish Court-bouillon

14 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  CARPEDM01

“An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
  2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
  3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.

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Reviews (14)

Rate This Recipe


I'm giving this a 5 for it's simplicity and taste. This just takes a minute to whip up and tastes great over a bed of rice. As always there's a few folks here who reviewed the recipe and changed things up, I don't recomend that with this recipe. We found it to be just a fine stand alone recipe. Top drawer 'ol boy, top drawer.



I'm cajun, so I loved it. My fiance's parent's are Colombian and Panamanian and they loved it also. Gonna try with catfish next time. I would use less fish though, I used two pounds of filet meat and it was way more than enough for a 9x13 dish, too much really.



This is a really flavorful, easy, and versatile recipe that my family loved. I didn't have any stewed tomatoes so I used salsa instead. It added a nice zing. I changed the portions to 3 to fit the 1 lb. of fish I had but I did double the sauce ingredients. I'll try this again and am planning on adapting it to a one dish meal with rice.

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Amount Per Serving (12 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 32.8 g
  • 66%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 368 mg
  • 15%

Based on a 2,000 calorie diet



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Baked Snapper with Chilies, Ginger and Basil


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Baked Fish with Shrimp