Recipes

Date posted: 24/09/2024

Creole blackened fish served with southern corn bread

Buttered, spiced and blackened cod loins with a sumptuous bell-pepper-based creole sauce, served with a warm and comforting southern corn bread.

24/09/2024
  • Serves 1
  • Timing: 20 mins
Rating
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Ingredients

Salted butter 40g
Extra virgin olive oil 30ml
Lea and Perrins Worcestershire sauce 5ml
Old Bay seasoning 6g
Cod loin skinless and boneless 4 pieces
White/green celery 10g
Garlic 15g
Mixed capsicum peppers 3g
Flat leaf parsley 3g
Fresh thyme 5g
Beef tomatoes 1.5kg
White onions 40g

Method

  1. Cut a small cross in the base of each tomato and place in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Transfer to a bowl of iced water. Stand for 1 minute. Drain. Peel and chop the tomatoes.
  2. Heat the oil in a frying pan over a medium heat. Add the onion, capsicum and celery. Cook, stirring, for 10 minutes or until softened. Add garlic, seasoning and thyme. Cook for 30 seconds or until fragrant. Add tomatoes and Worcestershire sauce. Bring to a simmer. Season. Reduce heat to low. Cook for 50 minutes or until thickened. Stir in parsley.
  3. Meanwhile, preheat the oven to 200°C/400°F fan-forced. Line a large baking tray with baking paper. Place the fish fillets skin-side down on a prepared tray. Brush the fish generously with butter. Sprinkle with seasoning, pressing lightly to secure.
  4. Bake for 25 minutes or until the seasoning has darkened and the fish is cooked through. Transfer to a serving plate. Serve with parsley and sauce.
See separate recipe for corn bread here.
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