Shelly's Recipe

ITALIAN GARDEN CATFISH

Category: Fish and Seafood

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.