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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A friend gave me this recipe, and it's been a family favorite since the first time I made it. Ingredients:
1/4 cup each chopped onion, celery and green pepper |
2 teaspoons olive oil |
2 garlic cloves, minced |
3/4 cup chicken broth |
1 tablespoon tomato paste |
1/2 teaspoon salt |
1/2 teaspoon each dried basil, oregano and thyme |
1/8 teaspoon each white, black and cayenne pepper |
dash paprika |
1/2 cup diced fresh tomato |
1 pound catfish or orange roughy fillets |
hot cooked rice |
minced fresh parsley |
Directions:
1. In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato.
2. Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley. Yield: 4 servings.
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