This Creole fish is a flavorful stovetop dinner made with tender white fish simmered in a rich tomato-based Creole sauce. Onion, bell pepper, garlic, herbs, and spices come together to create a bold, savory dish with just the right amount of heat.
A Quick Look at the Recipe
✅ Recipe Name: Creole Fish
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~260 per serving (estimated)
🥣 Main Ingredients: White fish, diced tomatoes, onion, bell pepper, Creole seasoning
📖 Dietary Info: Gluten-free; dairy-free; low-carb
👌 Difficulty: Easy - one-pan stovetop recipe
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Perfect for weeknight dinners, this recipe is easy to prepare and cooks entirely in one skillet. The sauce develops deep flavor while the fish stays light and flaky, making this a satisfying meal that pairs well with rice, grits, or crusty bread.
If you enjoy Southern-inspired meals like this, you may also like our Crockpot Mississippi Pot Roast, Shrimp Boil Soup, or Turnip Greens for more flavorful options that come together quickly.
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Why You'll Love this Creole Fish:
Bold Creole flavor: A tomato-based sauce with herbs and spices delivers rich, Southern-inspired flavor.
Quick stovetop cooking: Ready in about 30 minutes from start to finish.
Light but satisfying: Flaky white fish balances the hearty sauce without feeling heavy.
One-pan convenience: Everything cooks in a single skillet for easy cleanup.
Easy to pair: Works well with rice, grits, or simple vegetables.
Key Ingredients:
- white fish fillets. Use a mild, flaky white fish like cod, tilapia, snapper, or halibut. Firmer fish like grouper or catfish can also work.
- bell pepper. Provides a slightly sweet and crisp texture, balancing the spices. Use red or green bell pepper or a mixture of both.
- chicken broth. You can use store-bought or homemade chicken broth. If using store-bought, opt for a low-sodium version to control the salt level.
- Creole or Cajun seasoning. Store-bought blends work well, but if making your own, combine paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different fish: Any firm white fish like cod, haddock, tilapia, or snapper works well in this Creole fish recipe.
- Adjust the heat level: Reduce or omit the cayenne for a milder dish, or add extra Cajun seasoning if you prefer more spice.
- Make it tomato-light: Use fire-roasted diced tomatoes or reduce the tomato paste slightly for a less concentrated sauce.
- Add vegetables: Okra, celery, or sliced zucchini can be added to the sauce for extra texture and flavor.
- Use seafood broth: Swap chicken broth for seafood broth to deepen the seafood flavor.
How to Make Creole Fish:
- Heat a bit of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Mix well to dissolve the tomato paste. Add paprika, Creole seasoning, thyme, oregano, cayenne, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
- Nestle the fish fillets into the sauce. Cover and simmer for 8-12 minutes until the fish is cooked through and flakes easily with a fork.
- Drizzle the lemon juice over the fish, then garnish with green onions and fresh parsley.
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Recipe Notes & Tips:
- Don't Overcook the Fish: Fish cooks quickly and should be tender and flaky. Overcooking can make it dry and rubbery.
- Adjust the Spice Level: If you prefer a milder dish, reduce or omit the cayenne pepper. For extra heat, add more cayenne, red pepper flakes, or a dash of hot sauce.
- Simmer the Sauce First: Let the tomato-based sauce cook for a few minutes before adding the fish. This allows the flavors to meld and deepen.
- Cover While Simmering: Keeping the skillet covered while cooking the fish helps it steam gently, keeping it moist and tender.
- For a Thicker Sauce: If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the fish, or mash some of the diced tomatoes with a spoon.
- Avoid Stirring the Fish Too Much: Once the fillets are added, try not to stir them frequently, as they can break apart easily.
How to Store:
Refrigerate: Allow the Creole Fish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
Freeze: For longer storage, place the cooled fish and sauce in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm leftovers in a skillet over low heat, stirring occasionally, until heated through. Avoid high heat, as the fish may break apart.
Creole Fish FAQs:
Creole fish works best with firm white fish such as cod, haddock, snapper, or tilapia. These fish hold their shape while simmering in the sauce and flake easily when cooked.
Creole fish is meant to be mildly to moderately spicy, with layered flavor rather than intense heat. The spice level can be adjusted by reducing or increasing cayenne pepper and Creole seasoning.
Creole fish is traditionally simmered on the stovetop so the fish gently cooks in the sauce and absorbs flavor. Baking can dry out the fish and doesn't allow the sauce to thicken properly.
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Creole Fish
Ingredients
- 1 small onion diced
- 1 bell pepper diced
- 2 garlic cloves minced
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- ¾ cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon Cajun or Creole seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 pound white fish fillets
- 1 tablespoon lemon juice
Instructions
- Heat a bit of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Mix well to dissolve the tomato paste. Add paprika, Creole seasoning, thyme, oregano, cayenne, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
- Nestle the fish fillets into the sauce. Cover and simmer for 8-12 minutes until the fish is cooked through and flakes easily with a fork.
- Drizzle the lemon juice over the fish, then garnish with green onions and fresh parsley.
Nutrition
Notes
- Don't Overcook the Fish: Fish cooks quickly and should be tender and flaky. Overcooking can make it dry and rubbery.
- Adjust the Spice Level: If you prefer a milder dish, reduce or omit the cayenne pepper. For extra heat, add more cayenne or a dash of hot sauce.
- Simmer the Sauce First: Let the tomato-based sauce cook for a few minutes before adding the fish. This allows the flavors to meld and deepen.
- Cover While Simmering: Keeping the skillet covered while cooking the fish helps it steam gently, keeping it moist and tender.
- For a Thicker Sauce: If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the fish, or mash some of the diced tomatoes with a spoon.
- Avoid Stirring the Fish Too Much: Once the fillets are added, try not to stir them frequently, as they can break apart easily.
Yvonne says
I enjoyed this. Easy and delicious!