| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole catfish; 2/3 to 3/4 pound each |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Parsley; chopped coarse |
| 2 |
lg |
Tomatoes -or- |
| 1 |
cn |
(16-oz) tomatoes; crushed |
| 2 |
|
Bunches green onions; cut in 1-inch pieces including tops |
| 3 |
|
Cloves garlic; minced |
| 2 |
tb |
Oregano |
| 1/2 |
ts |
Flaked red pepper |
INSTRUCTIONS
Preheat oven to 400 degrees. Wash catfish, do not dry. Make 2 slashes on
each side, about 1 inch apart, on the thickest part of the fish. Brush
generously with oil and season with salt and pepper. Set fish aside.
In mixing bowl, combine crushed tomatoes, onions, parsley, red pepper,
garlic, oregano and 2 tablespoons oil; mix. Season to taste. In 12x9x2-inch
baking pan, cover bottom with 1/2 cup tomato and onion mixture. Arrange
fish in pan; then pour remainder of sauce over fish. Bake in preheated oven
25-30 minutes or until fish flakes easily with a fork. Serve fish with
pasta or rice. Makes 4 servings.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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