By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
93 cal · 35 min
Baked Fish with Creole Sauce
Recipe GLPR2c51bf256b29f0
Delicate fish fillets baked in a flavorful Creole tomato sauce with sautéed onions and green peppers. This light, aromatic dish is ready in under 35 minutes and makes a perfect weeknight dinner.
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Ingredients
1 pound fresh or frozen fish fillets (such as cod, tilapia, or catfish)
1/2 medium onion, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 can (8 ounces) low-sodium tomato sauce
1 teaspoon chili powder
1/8 teaspoon ground black pepper
1/4 teaspoon salt, or to taste
Directions
If using frozen fish fillets, thaw them overnight in the refrigerator before cooking.
Preheat your oven to 375°F and lightly spray or oil a baking dish large enough to hold the fish in a single layer.
Arrange the fish fillets in the prepared baking dish in a single layer.
Distribute the sliced onion and green bell pepper evenly over the fish fillets.
In a small bowl, whisk together the tomato sauce, chili powder, salt, and black pepper until well combined.
Pour the Creole tomato sauce mixture over the fish and vegetables, ensuring the sauce covers everything evenly.
Cover the baking dish with aluminum foil and bake for 20 to 30 minutes, until the fish flakes easily with a fork when tested with a fork, indicating it has reached 145°F internal temperature.
Remove from the oven and let rest for 2 minutes. Serve hot, spooning the Creole sauce over each portion.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Comments
This recipe is straightforward and well-suited to Charlotte's major grocery chains—all seven ingredients are standard finds at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger, with no specialty stops required. At roughly $2.50 to $3.50 per serving, the cost is reasonable and driven primarily by the fish; using a budget option like tilapia or catfish keeps it accessible. The stated 35 minutes is honest for baking, though prep (dicing onion and pepper, opening cans) will run 10–12 minutes if you're not quick, making true start-to-table closer to 45 minutes on a weeknight. The dish is forgiving enough for a family dinner—it reheats well in the oven—but creole sauce is a familiar regional touchstone in North Carolina and feels more like a weeknight staple than a special occasion meal.
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