A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Creole Cod Fillets With Rice
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Tender fish fillets are baked on a bed of rice and topped with a zesty Creole-style sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 cups water
1 1/2 cup uncooked white rice
1/4 cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup chili sauce
1 pound cod fillets
2 tomatoes, sliced
directions
Preheat oven to 400 degrees F. Lightly butter a 9x13 inch baking dish.
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook, stirring, until tender about 4 minutes.
Add the celery and pepper. Cook for 3 minutes. Do not brown. Add the flour and stir well. Cook for 3 minutes.
Add the milk slowly while stirring and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
Place rice in the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
Bake at 400 degrees F for 20 minutes or until fish is just cooked and flakes easily with a fork.
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Nutritional data has not been calculated yet.
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