From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 4 slices bacon
  • 2 cups chopped onion
  • Two 16-ounce cans tomatoes
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 5 pounds red fish or red snapper

Fry bacon in skillet.  Remove bacon and wilt onions in bacon fat.  Add tomatoes, chopping them up with a spoon.  When this is bubbling, add parsley, thyme, bay leaves, chopped bacon, salt and pepper.  Cook until most of the water has cooked out and the sauce is thick.  Season the fish well inside and out and rub with butter.  Cook for 15 minutes in a preheated 400 degree oven.  Spread with sauce and finish baking at 350 degrees for approximately 15 minutes or until fish flakes easily.  This amount of sauce can be used on a 5-pound fish or on 6 small fish.


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