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Baked Redfish With Tomato Sauce (from Dot Benge, And Isleno Descendant)

  • Yield: 4 to 6 servings


  • One two- to three-pound 1 redfish, dressed and left whole
  • 2 tablespoons vegetable oil
  • 3 vine-ripened tomatoes, diced
  • 2 green bell peppers, seeded and chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • One-half cup water


  • Preheat the oven to 375°F.
  • Rub the redfish with the oil and place in a large baking pan. Cut several slits in the top half of the fish and bake for 40 to 45 minutes. In the meantime make the tomato sauce. In a large saucepan combine the tomatoes, bell peppers, onion, garlic, and water and bring to a boil. Simmer, covered, for 30 minutes. Pour the sauce over the redfish and bake 5 minutes.