ITALIAN ROASTED CATFISH

ITALIAN ROASTED CATFISH image

Yield 4

Number Of Ingredients 12

Previous Next

4 catfish fillets
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups onions, thinly sliced
2 cups sliced fresh mushrooms
1 2-ounce can anchovies, drained and chopped
1 tablespoon chopped garlic
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped parsley, fresh, divided in half
2 cups chopped plum tomatoes
1/2 cup dry white wine

Steps:

Preheat oven to 350¢ªF. 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.