Labahita Fillet Creole

A delicious baked fish fillet made from chopped tomatoes, butter, celery, green pepper, bread crumbs and lemon slices. A very simple baked fish recipe that you can make in any occasions. You can substitute labahita fillet with any kind of white flesh fish such as tilapia, lapu-lapu or cream dory if you can’t find labahita.


How to Cook Labahita Fillet Creole
Prep time
Cook time
Total time
Recipe type: Fish Recipe
Cuisine: Filipino
Serves: 4 servings
  • 1 kilo Labahita fillet or any large fish fillet
  • 2 Tbsp. butter or margarine
  • 2 onions, chopped
  • 2 stalks celery, diced
  • 1 green pepper, chopped
  • ¼ kilo tomatoes, sliced
  • ½ bay leaf
  • 2 Tbsp. parsley, chopped
  • 1 cup stale bread crumbs
  • 1 tsp. salt
  • 7 whole, black peppercorns
  • 8 thin slices lemon
  1. Heat butter or margarine in a frying pan and saute the onions, celery, and green pepper for five minutes.
  2. Add tomatoes, bay leaf and parsley and simmer for ten minutes. Stir in bread crumbs, salt, and peppercorns.
  3. Arrange half the fish in the bottom of a buttered casserole dish. Cover with part of the tomato mixture and 4 slices of lemon.
  4. Add the remaining fish and spread over the rest of the sauce and lemon slices.
  5. Bake uncovered in a 180 °C (350 °F) oven for 30-40 minutes.
  6. Good for 4 to 6 persons.


Labahita Creole