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