Fish Creole Recipe with Flora Cuisine

Talitha and I loved our big lead-up to Christmas so much that I’ve begun thinking about what family traditions we’ll be starting for Lent this year. Fish on Fridays seems an easy one to weave into our lives.

I also figured it would be fun to get creative with a different style of fish each week. So, I’m revisiting a dish I haven’t made in a while: Fish Creole.

As with most Caribbean cooking, everyone has their own way of making Fish Creole and this is simply mine. I cooked it for our Valentine’s supper last Friday and we’re both glad I did.

Flora Cuisine - Fish Creole Recipe

It’s a deceptively simple dish, really. Flora Cuisine made it even easier as I could just brush it on to the fish without worrying about breaking up its flesh.

Normally you’d eat this with rice and fresh salad or maybe ground provisions. We had it with steamed vegetables for extra warmth with the storm threatening to blow Bristol away outside.

Fish Creole Recipe

Serves 2

Ingredients - Fish Creole Recipe with Flora Cuisine

Here’s what you need:
2 slices white fish
1 tsp dried thyme
½ tsp dried oregano
½ small onion
20g cornflakes
½ tsp paprika
2 stalks celery
1 pepper
1 tin chopped tomatoes
sea salt
black pepper
1 tbsp Angostura bitters (you can replace this with rum or omit altogether)
Flora Cuisine

Brush gently to coat the fish with Flora Cuisine

Here’s what you do:
Pre-heat the oven at 200°C
In a bowl, season the fish with thyme, oregano, onion, a pinch of sea salt and black pepper to taste
Add two generous squirts of Flora Cuisine to the fish, brushing it to gently coat the fish
Coat the fish with cornflakes mixed with paprika

Lay the coated fish in a glass dish - Fish Creole recipe with Flora Cuisine

Lay out the fish and the bowls contents in a glass dish
Cover in chopped celery and pepper
Season chopped tomatoes with a pinch of salt and more black pepper to taste and pour on top of the vegetables and fish
Drizzle on Angostura bitters if using
Pop into the oven for 20-25 minutes

Fish Creole Recipe with Flora Cuisine

Smell it, eat it and lick your plate after when no one’s looking.

This post was brought to you by Flora

Link up your recipe of the week


  1. February 17, 2014 / 2:58 pm

    That looks amazing – I am literally the worst cook, so I’m always intrigued by peoples food posts! x
    Vicky recently posted..signs of life

    • February 18, 2014 / 8:22 pm

      Haha, the rest of us are just experimenting then shouting about it when something actually works!

  2. February 17, 2014 / 5:03 pm

    My brother is actually a piscartarian (had to google how to spell that) and is often looking for fish recipes, I’ll pass this on x
    Fritha recently posted..Sonnet James Giveaway

  3. February 17, 2014 / 5:36 pm

    I’m not usually the biggest fish fan, I only like cod really but this does look yummy. Cherry really likes fish too so I need to cook it more x
    Jess @ Along Came Cherry recently posted..Finally Some Sun

  4. February 18, 2014 / 7:34 pm

    I was just commenting on another blog recently that I’m always on the lookout for new fish recipes and I think this will be one I’ll be adding to my “to cook” list. Looks and sounds lovely 🙂
    Popping over from #recipeoftheweek
    Sophie at Franglaise Cooking recently posted..Guinea Fowl: better than chicken

    • February 18, 2014 / 8:20 pm

      Thank you. I’ll likely be looking at more fish in the next few weeks. I’ve never cooked Guinea fowl so will have to take a look at your post!

  5. March 1, 2014 / 6:59 pm

    Looks and sounds great! And the step by step pics are really helpful. Sorry I’m popping over later than usual from #recipeoftheweek – Linky Tools went down! Thanks for linking up. I’ve Pinned and Tweeted this post and a fresh linky is open over on the blog x
    Emily @amummytoo recently posted..Cheesecake heaven + #recipeoftheweek 1-7 March

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.