Catfish Aubergine - Just Fish/Seafood Recipes


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Catfish Aubergine

4 Catfish fillets
Salt and pepper; to taste
4 sl Eggplant; lengthwise
Olive oil
1/2 c Chopped onions
2 c Chopped canned tomatoes; with juice
2 ts Minced garlic
1/2 ts Basil
Sprigs of parsley
sl Lemon


1) Season fillets with salt and pepper, and set aside. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated
350 degree oven for 4 minutes.


2) Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive oil until translucent.


3) Add the tomatoes, garlic, basil, salt and pepper to taste and simmer. Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant side down. Top with sauce.


4) Garnish with parsley sprigs and lemon slices. Serves 4.