Recipe - Chef Busters Saint Joseph Baked Fish Cajun Style

5 pound Firm meat fish; (redfish or
drum)(scale, clean and bake
with or without head), up
to 6
2 cup Whole tomatoes; crushed
One half cup Black olives; seeded and
cut or sliced up
One half cup Green olives; seeded and
cut or sliced up
Three fourths cup Celery; minced medium
Three fourths cup Onions; minced medium
One half cup Bell pepper; minced
1 cup Artichoke hearts; quartered
1 One half teaspoon Sweet basil; dry
4 Toes garlic; chopped fine
4 Whole bay leaves
Three fourths cup Olive oil
Salt to taste
2 Pinches black pepper
One fourth cup Chopped parsley; (for
garnish)
2 Lemons; cut or sliced up
Aluminum foil
Set oven at 350°

Cut and place aluminum foil inside a large roasting pan, making sure you
have enough to wrap the fish. Oil the foil with Three fourths tablespoon of olive oil
where you will place the fish. Place the pan on the side.

Pour the Three fourths cup of olive oil into a sauté pan and place on medium heat.
Add the celery, onion, bell pepper, garlic and bay leaves and sauté for 5
minutes. Add the tomato, black olives, green olives, artichokes, sweet
basil and oregano and sauté another 5 minutes. Remove, add salt and pepper
to taste and let cool.

Okay, now let’s put it together. Place two kitchen spoons of the sauce onto
the foil. Take the fish and lay it over the sauce and place the remaining
sauce over the fish. Wrap the aluminum foil over the fish making a tent.

Place it into a 350° oven and bake for 35 to 45 minutes, or until done.
Remove from the oven, unwrap foil and with a large spatula, lift fish onto
a serving platter. Top with the sauce, sprinkle on the chopped parsley, and
garnish with the cut or sliced up lemons.

Posted to recipeludigest by "Joe" Broutek@worldnet.att.net on Mar 25,
1998