Creole-Style Catfish
Catfish fillets baked atop a spicy tomato and vegetable sauce.
Ingredients
onion (chopped)
1/4 cup
celery (chopped)
1/4 cup
green bell pepper (chopped)
1/4 cup
garlic (minced)
2 cloves
olive oil
2 tsp
chicken broth
3/4 cup
tomato paste
1 tbsp
salt
1/2 tsp
dried basil
1/2 tsp
dried oregano
1/2 tsp
dried thyme
1/2 tsp
white pepper
1/8 tsp
black pepper
1/8 tsp
cayenne pepper
1/8 tsp
paprika
a pinch
fresh tomato (diced)
1/2 cup
catfish fillets or orange roughy fillets
1 lb
hot cooked rice
to taste
fresh parsley (minced)
to taste
Instructions
1
Step 1
In a small skillet, sauté onion, celery, green bell pepper, and garlic in oil until softened. Stir in chicken broth, tomato paste, and seasonings; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 minutes until heated through. Stir in tomato.
2
Step 2
Arrange fish fillets in a greased 13x9x2-inch baking dish; top with the vegetable mixture. Bake, uncovered, at 375°F for 15-20 minutes, until fish flakes easily with a fork. Serve with rice; sprinkle with parsley.
