Ingredients Jump to Instructions ↓

  1. 1 Fish, such as rocaz - (3 to 4 lbs)

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 1 1/2 teaspoons 7 1/2ml Salt

  4. 1 1/2 teaspoons 7 1/2ml Emeril's Essence - seeNote

  5. 1/2 teaspoon 2 1/2ml Paprika

  6. 2 cups 125g / 4.4oz Chopped seeded tomatoes

  7. 1 cup 62g / 2 1/5oz Sliced yellow onions

  8. 1/4 cup 59ml Dry white wine

  9. 2 tablespoons 30ml Minced garlic

  10. 1/4 cup 23g / 0.8oz Minced parsley

  11. 2 tablespoons 30ml Minced oregano

  12. 1 tablespoon 15ml Minced thyme

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 375 degrees. Put the fish in a large colander and rinse under cold running water. Pat dry with paper towels and transfer to a large non-reactive baking dish. Season both sides of the fish with 1 tablespoon of olive oil, 1/2 teaspoon of the salt and 1/2 teaspoon of Essence. In a large bowl, combine the remaining 2 tablespoons of oil with the tomatoes, onions, wine, garlic, parsley, oregano, thyme, remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of Essence, and paprika. Arrange half of the tomato mixture under the fish, lay the fish on top, and arrange the remaining tomato mixture over the top. Bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 40 minutes, basting occasionally with the pan juices. Remove from the oven and let rest for 15 minutes. With 2 spoons, loosen the head from the body of the fish, lift away and discard. Run 1 of the spoons along the spine of the fish, and gently break the flesh into 2 fillets. Lift the fillets onto the serving platter. Carefully lift the spine and other bones out of the fish and discard. Place the remaining fish fillets on the platter and serve with the tomato topping. This recipe yields 4 to 6 servings.


Send feedback