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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 catfish fillets
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
2 cups thinly sliced onions
2 cups sliced fresh mushrooms
1 (2 oz) can anchovies, drained and chopped
2 tsp chopped garlic
1/4 tsp crushed red pepper flakes
1/4 cup chopped parsley, divided
2 cups chopped plum tomatoes
1/2 cup dry white wine
Preheat oven to 350. Rinse fillets, pat dry and arrange rounded side up, in a greased roasting pan. Sprinkle fillets with salt and pepper.
Heat olive oil in heavy skillet. Add onions, mushrooms, anchovies, garlic, red pepper and half the chopped parsley. Cook over medium-high heat until onions soften, about 4 minutes. Add tomato and wine to onion mixture. Simmer for 2 minutes and remove from heat. Spoon vegetable mixture over fillets. Cover with foil and bake for 15 minutes or until fish flakes easily when tested with a fork.
Transfer fillets and vegetables to warm serving plates. Pour remaining liquid into a sauce pan. Add remaining parsley to cooking liquid. Simmer for 3 minutes. Spoon sauce over each portion. Serves 4.
ITALIAN GARDEN CATFISH
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 catfish fillets
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
2 cups thinly sliced onions
2 cups sliced fresh mushrooms
1 (2 oz) can anchovies, drained and chopped
2 tsp chopped garlic
1/4 tsp crushed red pepper flakes
1/4 cup chopped parsley, divided
2 cups chopped plum tomatoes
1/2 cup dry white wine
Preheat oven to 350. Rinse fillets, pat dry and arrange rounded side up, in a greased roasting pan. Sprinkle fillets with salt and pepper.
Heat olive oil in heavy skillet. Add onions, mushrooms, anchovies, garlic, red pepper and half the chopped parsley. Cook over medium-high heat until onions soften, about 4 minutes. Add tomato and wine to onion mixture. Simmer for 2 minutes and remove from heat. Spoon vegetable mixture over fillets. Cover with foil and bake for 15 minutes or until fish flakes easily when tested with a fork.
Transfer fillets and vegetables to warm serving plates. Pour remaining liquid into a sauce pan. Add remaining parsley to cooking liquid. Simmer for 3 minutes. Spoon sauce over each portion. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.