New Orleans Style Baked Redfish

Thanks to the Day family for bringing us Shark and Redfish from their fishing trip in Galveston last weekend. I wanted a dish that would allow stand up to the bold flavor and texture of redfish, and also didn't want to grill outside on an evening where it's still 93 degrees outside.

This technique is based on a traditional New Orleans method.

 
Preheat oven to 350 degrees

1/4 cup olive oil
1/4 cup all-purpose flour
--- Moderate heat in Dutch oven, stir constantly to make brown roux


1/2 cup chopped onion
4 cloves garlic, chopped
½ cup chopped celery
--- Add to roux, soften


1 can San Marzano tomatoes
4 sprigs fresh thyme
3 tablespoons fresh basil
2 tablespoons fresh oregano
--- Add to pot, stir


2 pounds redfish or red snapper fillets, cut into 3” x 1” portions, skin removed if using redfish
--- Add to pot, heat in oven, 20 minutes for redfish, 12 minutes for snapper