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1. Prepare creole sauce as directed.
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2. Preheat oven to 375 degrees.
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3. Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
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4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
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yeild:12 oz fish.
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Serving: 3 oz catfish with about 1/2 cup sauce.
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Creole Sauce.
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1/2 tblsp olive oil.
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1/2 cup tomatoes , peeled and diced.
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1/4 cup onions, finely chopped.
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1/4 cup celery, finely chopped.
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1/4 cup green bell pepper, finely chopped.
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1 tsp garlic , finely minced.
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Creole Seasonings:
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3/4 tsp fresh oregano, finely chopped.
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1/2 tsp fresh thyme, finely chopped.
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1/8 tsp white pepper.
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1/8 tsp black pepper.
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1/8 tap red pepper.
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1/8 tsp paprika.
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3/4 cup chicken broth.
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1 tblsp tomato paste.
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1. Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
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2. Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
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Chicken Stock Recipe Follows.
