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Baked Fish with Creole Sauce

lb white fish filet per person Creole sauce (enough for six people) 3 tablespoons lard or bacon drippings (or combination) 1 onion, chopped sea salt 1 clove garlic A few sprigs each of: parsley rosemary thyme sweet marjoram 1 (28-oz.) can organic plum tomatoes

Preheat oven to 350 Fahrenheit. Place the fish filets in a casserole dish, folding the thin ends under so that filets are of an equal thickness throughout. Season filets with salt and pepper and set aside. In a large skillet, heat the fat over medium heat. When its melted, add in the onion and a generous amount of sea salt. Cook until onion is golden brown, being sure to not let the onion burn. Mince the garlic and herbs then add to the browned onions and cook for five minutes. Pour in the can of tomatoes (juice, too) and turn heat up to high. When the sauce comes to a boil, turn down to a simmer and cook fifteen minutes. Divide the hot Creole Sauce over the top of the fish filets (you can refrigerate extra sauce then reheat for later). Cover the casserole with waxed paper and bake in the bottom third of the oven 8 to 12 minutes, or until fish is just opaque. Serve with buttered rice.

Adapted from Creole Sauce in Martha Meade, Modern Meal Maker (San Francisco, Sperry Flour Co., 1935), 317.