Ingredients
Scale
- 2 fresh red snapper fillets
- 2 tablespoons olive oil
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Creole seasoning blend
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ⅓ cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup bell peppers, chopped
- ¼ cup onions, diced
- ¼ cup ripe tomatoes, diced (optional)
- A pinch of cayenne pepper
Instructions
- Preheat oven to 350°F. Rinse fish fillets and pat dry. Season both sides with salt, black pepper, Creole seasoning, and smoked paprika.
- Heat olive oil in a sauté pan over medium-high heat. Sear fish for about 3 minutes per side until golden brown.
- Transfer fish to a baking pan and bake for approximately 15 minutes or until the internal temperature reaches 130°F.
- In the same sauté pan, add onions, bell peppers, and optional tomatoes; sauté until softened. Stir in tomato paste and heavy cream, mixing until combined. Adjust consistency with chicken broth if needed.
- Simmer sauce on low heat for about 5 minutes before serving over baked fish. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 fillet with sauce (200g)
- Calories: 435
- Sugar: 2g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 110mg