Baked Redfish or Sheephead

Name: Baked Redfish or Sheephead
Yield: 6 servings
Ingredients: 1 tbsp. liquid crab boil; 1 tsp. chopped garlic; ½ tsp. cayenne pepper; 1 4-lb. redfish or sheephead; 1 green pepper (chopped); Chopped green onions for garnish; 4 cups water; 1 tbsp. chopped parsley; 1 onion (chopped); ½ tsp. oregano leaves; 1 tbsp. flour; 1 6-oz. can tomato paste; 1 bay leaf; Salt and black pepper; 1 lemon; 2 tbsp. vegetable oil

Preparation info

6
servings

Difficulty
Easy

Appears in

The Dooky Chase Cookbook

By Leah Chase

Published 2023

About

Ingredients

1 4-lb. redfish or sheephead
Salt and black pepper
1 <

Fish course
Pescatarian

Method

Fish should be scaled and gutted. Do not remove head. Wash fish well, cleaning the cavity of all blood. Rub fish in and out with salt and pepper. Squeeze lemon over fish. Place in baking pan—set aside.

In a 3-quart saucepot, heat the oil over medium heat. Add flour, stirring and cooking until flour is slightly brown. Add onions and cook for 3 minutes. Add green pepper and tomato paste.