Ocean Perch Creole Recipe
Ingredients
| Creole Sauce | ||
| Pollock | 2 Pound, frozen | |
| Olive oil | 2 Tablespoon | |
| White wine or water | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 1/2 teaspoon leaf tarragon, crumbled | ||
| Pepper | 1/8 Teaspoon | |
Directions
1. Prepare the Creole Sauce.
2. Preheat the oven to very hot (450°).
3. Place the fish fillets in a single layer in a 13 1/2 x 8 1/2 x 2-inch baking dish. Combine the olive oil, white wine or water, lemon juice, garlic, tarragon and pepper in a small bowl; mix until well blended. Pour the liquid over the fish; turn the fish over to coat. Cover the baking dish with aluminum foil.
4. Bake the fish in the preheated very hot oven (450°) for 8 to 10 minutes or until the fish flakes easily when pierced with a fork. Carefully remove the fish with a slotted spatula to paper toweling to drain. Transfer the drained fish to a warmed serving platter; keep warm. Reserve the cooking liquid for the Creole Sauce.
5. Add the reserved fish cooking liquid to the Creole Sauce. Bring to boiling; boil for 3 minutes.
6. Spoon the Creole Sauce over the fish on the platter.
2. Preheat the oven to very hot (450°).
3. Place the fish fillets in a single layer in a 13 1/2 x 8 1/2 x 2-inch baking dish. Combine the olive oil, white wine or water, lemon juice, garlic, tarragon and pepper in a small bowl; mix until well blended. Pour the liquid over the fish; turn the fish over to coat. Cover the baking dish with aluminum foil.
4. Bake the fish in the preheated very hot oven (450°) for 8 to 10 minutes or until the fish flakes easily when pierced with a fork. Carefully remove the fish with a slotted spatula to paper toweling to drain. Transfer the drained fish to a warmed serving platter; keep warm. Reserve the cooking liquid for the Creole Sauce.
5. Add the reserved fish cooking liquid to the Creole Sauce. Bring to boiling; boil for 3 minutes.
6. Spoon the Creole Sauce over the fish on the platter.
Chef
