Baked Catfish Creole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 3
YIELD: 12 catfish
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Prepare creole sauce as directed.
  • 2. Preheat oven to 375 degrees.
  • 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.
  • 4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
  • yeild:12 oz fish.
  • Serving: 3 oz catfish with about 1/2 cup sauce.
  • Creole Sauce.
  • 1/2 tblsp olive oil.
  • 1/2 cup tomatoes , peeled and diced.
  • 1/4 cup onions, finely chopped.
  • 1/4 cup celery, finely chopped.
  • 1/4 cup green bell pepper, finely chopped.
  • 1 tsp garlic , finely minced.
  • Creole Seasonings:
  • 3/4 tsp fresh oregano, finely chopped.
  • 1/2 tsp fresh thyme, finely chopped.
  • 1/8 tsp white pepper.
  • 1/8 tsp black pepper.
  • 1/8 tap red pepper.
  • 1/8 tsp paprika.
  • 3/4 cup chicken broth.
  • 1 tblsp tomato paste.
  • 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.
  • 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.
  • Yield: 1 1/2 cups.
  • Serving: 1/4 cup.
  • Chicken Stock Recipe Follows.
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