Italian Roasted Catfish

1. 1

   Preheat oven to 350aF.

2. 2

   Rinse catfish fillets and pat dry with paper towels 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 5 minutes. Add tomato and wine to onion mixture. Simmer for 3 minutes and remove from heat. Spoon vegetable mixture over fillets. Cover with foil and roast for 15 minutes, or until fish flakes easily when tested with a fork. Transfer fillets and vegetables to warm serving plates. Pour remaining liquid from roasting pan into a sauce pan. Add remaining parsley to sauce pan and simmer for 4 minutes. Arrange vegetables on top of each fillet and spoon sauce over each portion and serve.

No additional tips available.