Tony Chachere’s Sherry Ketchup Baked Fish

AuthorDartagnan
DifficultyBeginner
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Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 2 lbs bass fillets
 Tony's Creole Seasoning
 or salt and pepper to taste
 1 medium onion sliced very thin
 1 lemonsliced very thin
 14 oz ketchup
  cup sherry
 2 tbsp buttermelted
1

Place fish on an oven-proof platter or in a shallow baking dish.

Sprinkle with Tony's Creole Seasoning or salt and pepper to taste.

Arrange onion and lemon slices on top.

Mix ketchup, sherry and margarine; pour over fish.

Bake in a moderately hot oven (375°) for 50 minutes to 1 hour or until fish flakes when tested with a fork. (Serves 5 to 6)

Ingredients

 2 lbs bass fillets
 Tony's Creole Seasoning
 or salt and pepper to taste
 1 medium onion sliced very thin
 1 lemonsliced very thin
 14 oz ketchup
  cup sherry
 2 tbsp buttermelted

Directions

1

Place fish on an oven-proof platter or in a shallow baking dish.

Sprinkle with Tony's Creole Seasoning or salt and pepper to taste.

Arrange onion and lemon slices on top.

Mix ketchup, sherry and margarine; pour over fish.

Bake in a moderately hot oven (375°) for 50 minutes to 1 hour or until fish flakes when tested with a fork. (Serves 5 to 6)

Tony Chachere’s Sherry Ketchup Baked Fish