A delight in many ways: very easy to make - a put all together and bake recipe. Tasty combination of fish, tomatoes and orzo pasta. And it can easily be adopted to your needs. It presents the white, firm and delicious catfish in a Mediterranean style.
- 1 lb catfish fillet
- 4 medium sized tomatoes
- 3 1⁄2 ounces orzo pasta
- 3 sage leaves, chopped
- 2 tablespoons basil leaves, chopped
- 2 tablespoons oregano leaves, chopped
- 1 teaspoon sugar
- 1 tablespoon water
- 3 tablespoons breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons olive oil
- 1⁄2 lime, juice of
- Preheat oven (375 F, 200 C).
- Cut tomatoes into small pieces. Place in an oven-proofed casserole.
- Add orzo pasta, sugar, chopped herb leaves, water and salt to taste. Mix well.
- Put fish filet on this bed of tomatoes and orzo pasta. Drizzle the lime juice over fishfilets and mixture. Salt the fish filet to taste.
- Mix breadcrumbs, parmesan and olive oil in small bowl. Sprinkle this mixture over the fish filets.
- Put into oven and bake for 20 minutes until cooked and crust is lightly brown.
- Take out and serve with green salad.
- NOTE: You can replace the catfish filet by other fresh or frozen fish filet. Choose the fish you like best.
- NOTE: The orzo pasta is not pre-cooked in this recipe. I like it that way, because the pasta will remain more "al dente".
I Loved this recipe and my kids liked it too! DH isn't keen on catfish unless it's a Southern fried style. I added extra oven time to brown the crumb mixture a bit. Thanks Thorsten!
mmmm, this is a delicious way to prepare fish. Tonight was my second time making this dish in less than two weeks. I used tilapia both times, and it worked great. I like the pasta less al dente, so i actually boiled it for 4 minutes before putting it in the oven. thanks for posting :)
This recipe tasted so fresh! I really loved the flavor of the garden tomatoes, fresh herbs, and lime together with the orzo and fish. I added just a little more water, and had to increase the cooking time a bit, because I like the orzo a little more cooked, and my fish was kind of thick. I also omitted the olive oil and just mixed the crumbs and parmesan. I think you could use any mild white fish fillet. Thanks for creating and posting this recipe.