Baked Fish w/Tomato Sauce

6 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
5.0/5 (3)
Baked Fish w/Tomato Sauce
A popular Louisiana fish dish featuring red fish or red snapper baked with a savory tomato-bacon sauce. The fish is seasoned, briefly baked, then topped with a thick tomato sauce enriched with bacon fat and aromatics before finishing in the oven until perfectly flaky.

Ingredients

6 servings
  • 4 bacon slices
  • 2 cups chopped onions
  • 2 (16 oz) cans whole tomatoes
  • 1 tbsp chopped parsley
  • 1/8 tsp thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 5 pounds red fish or red snapper
  • 1 (10 oz) can Rotel Brand tomatoes (optional)
  • Butter for rubbing fish

Step-by-Step Instructions

  1. Preheat oven to 400 degrees. Fry bacon in a skillet until crispy. Remove the bacon and set aside. Wilt the onions in the bacon fat over medium heat until softened, about 5-7 minutes.
  2. Add tomatoes (and Rotel if using), breaking and chopping them with a spoon. When the mixture is bubbling, add the parsley, thyme, bay leaves, chopped bacon, salt and pepper. Cook until most of the water has cooked out and the sauce is thick, about 20-25 minutes.
  3. While sauce cooks, season the fish well inside and out with salt and pepper, and rub with butter. Place in a baking dish and cook for 15 minutes in the 400-degree oven.
  4. Remove fish from oven and reduce temperature to 350 degrees. Spread the tomato sauce over the fish. Finish baking at 350 degrees for 15 minutes more or until the fish flakes easily with a fork. Remove bay leaves and serve over steamed rice.

Common Problems and Solutions

Q: Why is my fish overcooked and dry?

A: Watch the fish closely in the final baking stage. Red fish and snapper cook quickly—check at 12-13 minutes and remove as soon as the fish flakes easily. Overbaking dries it out.

Q: Can I make the sauce ahead of time?

A: Absolutely! The tomato-bacon sauce can be made up to 2 days in advance and refrigerated. Reheat it gently before spreading on the fish.

Q: My sauce is too watery—what went wrong?

A: Keep cooking the sauce until it's thick and most liquid has evaporated, which takes 20-25 minutes. Don't rush this step or the sauce will make the fish soggy.

Tips and Techniques

Don’t skip rubbing the fish with butter before the first bake—it helps seal in moisture and adds flavor. If using whole fish, score the skin in a few places to help it cook evenly and absorb the sauce.

Ingredient Substitutions

  • red fish or red snapper: grouper, drum, sheepshead, or thick catfish fillets
  • Rotel tomatoes: diced tomatoes with 1-2 minced fresh jalapeños
  • bacon: salt pork or pancetta

Equipment Needed

  • Heavy skillet for making the sauce
  • 9x13 inch baking dish or roasting pan large enough to hold whole fish
  • Wooden spoon for breaking up tomatoes

Historical Context

Louisiana’s coastal communities have always celebrated fresh-caught red fish and snapper. This tomato-based preparation reflects the French and Spanish influences in Louisiana cooking, where tomato sauces enriched with pork fat create robust flavors that stand up to seafood.