Red Fish a La Provençale

Ingredients

• Properly prepared medium size Red Fish
• Two carrots (sliced)
• Two onions
• Three cloves of garlic
• 1 head of Parsley
• 2 to 5 Bay Leaves
• Pinch of pepper
• Pinch of Salt
• Juice from two squeezed lemons
• 1/2 cup of vegetable oil
• 1/2 bottle of any wine
• Pinch of cayenne pepper
• 3 sticks of butter

Directions

1. Prepare a marinade using: two sliced carrots, two onions, half of the parsley head, all the bay leaves, 3 cloves of garlic, salt and pepper, juice from the two squeezed lemons, and lastly the 1/2 cup of vegetable oil.
2. Put the red fish in a large dish with the marinade and let sit for 24 hours.
3. After the 24 hours remove the red fish from the marinade and place into a large baking dish. Do not throw away the marinade!
4. Bake for 45 minutes basting every 5 to 10 minutes with wine and butter.
5. After baking remove fish from baking dish and move to platter. Be sure to make sure fish does not cool.
6. Retrieve the marinade and add 1/2 bottle of wine and a pinch of cayenne to the marinade.
7. Stew the marinade until the wine and cayenne are mixed well.
8. Strain the marinade and place over the red fish.
9. Garnish with cut lemon, sprig of parsley, and capers.

Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024