Recipe by Iowahorse
A flour-thickened vegetable sauce melds flavors with orange roughy in this bayou-country dish. He says he got this originally from cooksrecipes dot you know what, and he really likes it. I've not yet had this, so please let me know what you think if and when you try it.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 3⁄4 cup chopped peeled onion
- 1 tablespoon chopped seeded green bell pepper
- 2 garlic cloves, crushed
- 1 cup canned tomato sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 whole bay leaf
- 1⁄4 teaspoon crushed dried thyme
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 cups hot water
- 3 lbs orange roughy fillets (see note)
Directions See How It's Made
- Preheat oven to 350°F (175°C).
- Melt butter over medium-low heat in large, heavy skillet; sauté onion, green pepper and garlic, until soft, about 5 minutes. Add flour and mix well; continue cooking, stirring often, until flour has browned a bit, about 1 minute.
- Add tomato sauce, parsley, bay leaf, thyme, salt and pepper.
- Gradually stir in hot water. Cover and cook over low heat for 30 minutes.
- Arrange fish in shallow baking pan; cover with sauce.
- Bake for 25 to 30 minutes. Remove bay leaf prior to serving.
- Note: Any firm-fleshed white fish can be substituted for orange roughly in this recipe.