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One-Pot Creole Lemon Fish

Nina Compton, Bywater American Bistro
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

This is one of my favorite one-pot dishes to make. I love the bright colors, robust but simple flavors and it’s easy to whip up in just 30 minutes. This dish is great served alone, over pasta or over Louisiana rice.

Technique tip: For a slightly more savory, briny flavor, feel free to add up to ¼-cup more olives.

Swap option: If you like your food with more spice, add a pinch of red chili flakes to the onions while sautéing. Fresh, small, whole okra can be added as well. 


  • 1/2 cup queen olives (in oil for better flavor and cooking)
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 3 to 4 ripe Creole tomatoes
  • 5 boneless, skin-on, white, flaky fish filets (like Cobia)
  • Salt and pepper, to taste
  • Parsley, for garnish
  • 1 lemon, sliced into wedges for serving



Preheat oven to 350ºF.


Heat 1 tablespoon of the oil from the olives in an ovenproof pan. Sauté the carrots and stir well in the oil, allowing to cook for 1 to 2 minutes; then give them another good stir while adding your onion. Simmer for another minute before adding the tomatoes. Bring to a boil, then add the olives.


Put the fish, skin side down, onto the sauce and drizzle over a tad more oil from the olive oil. Bake, uncovered, for 15 minutes until the fish is cooked.


Sprinkle with the fresh chopped parsley and serve straight from the pan, with fresh lemon wedges for squeezing.