We had some family over for dinner the other night. Our Aunt does not eat red meat or pork. So it was either fish or chicken for dinner.
My husband stopped at the fish market on the way home. We are fortunate to live near the coast, so the fish market has super fresh seafood.
The fresh fish of the day - caught mere hours before my husband purchased it - was sole.
Sole fillets are a little on the smaller, thinner side. Because of this I had three fillets available per person.
The creole sauce was quite lovely. The onion and pepper are always wonderful together. This was the last of the peppers from the garden as well.
I also used fresh tomatoes from the garden. You could easily substitute canned tomatoes if you didn’t have fresh.
The olives added a bit of saltiness. The mushrooms added the earthiness.
The dish was quite lovely. The fish was cooked perfectly - very light and flaky.
BAKED FISH CREOLE
2 Tablespoons Chopped Onion
1/4 Cup Minced Green Pepper
2 Tablespoons Butter
1 1/2 Cups Diced Tomatoes
1/4 Cup Sliced Mushrooms
1/4 Cup Sliced Olives
1/4 Teaspoon Salt
Dash Pepper
2 Tablespoons Sherry
1 1/2 Pounds Fish Fillets
Cook onion and green pepper in butter until tender. Add tomatoes, mushrooms and olives and cook 2 minutes. Add seasonings and sherry. Place fish in a baking dish. Pour sauce over the top. Bake in a 400 degree oven for 20 minutes.
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