Creole Baked Whitefish Recipe

Serves/Makes: 4 - 6


  • 2 pounds (1 kg) whitefish fillets
  • 1/2 teaspoon (2.5 mL) salt
  • A little pepper (or to taste)
  • 2 1/2 cups (625 mL) tomato juice
  • 1/2 cup (125 mL) chopped green bell pepper or celery
  • 1 small onion, chopped or
    1/3 cup (80 mL) onion flakes
  • 1/4 teaspoon (1 mL) oregano
  • 1 tablespoon (15 mL) cornstarch
  • 2 tablespoons (30 mL) water
  • 1 cup (250 mL) breadcrumbs
How to cook Creole Baked Whitefish:
  • Arrange fish fillets into an oven-safe dish season with a little of the salt and pepper.
  • Bake into a preheated 450°F (230°C) oven for approximately 10 minutes.
  • Meanwhile, simmer together tomato juice, chopped green bell pepper or celery, chopped onion or onion flakes, oregano, remaining salt and a little pepper, for 15 minutes.
  • Mix together cornstarch and water.
  • Pour mixture into sauce simmer until thickened.
  • Pour sauce over fish fillets sprinkle with breadcrumbs.
  • Broil until golden.

This recipe for Creole Baked Whitefish serves/makes: 4 - 6

The Creole Baked Whitefish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Whitefish (more Whitefish recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Creole (more Creole recipes)

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