Redfish Courtboullion. Nice New Orleans / cajun style dish. You can make it with a whole redfish or fillets.
pre heat an oven to 350 and salt and pepper your fish and lay it in a good sized baking dish.
Dice up a good amount of onions, bell peppers, celery, tomatoes, and garlic. Sauté it all up a cast iron skillet with plenty of butter or olive oil until it’s all translucent and has the consistency of a thick stew or sauce. Plenty of tomatoes help with the moisture content. Don’t forget salt, pepper, cayenne pepper, and any herbs you want - maybe a little basil and oregano, but just a little. You’re not making an Italian dish.
Cover the fish in the veggie mixture, trying to get it a half inch thick covering or so.
Throw the dish in the oven and cook until the fish is done, maybe 45 minutes to an hour? Depends on whether you got fillets or a whole fish.
While the fish is baking make a pot of rice.
Server over rice with hot sauce. I love this recipe.