Baked Catfish Provencal

Baked Catfish Provencal2 U.S. Farm Raised Catfish Fillets
2 Tablespoons Butter
1 Tablespoon Olive Oil
1 Tomato – cut into wedges
1/2 Sweet Onion – sliced
1 Tablespoon chopped Hot & Spicy Garlic *
1 Teaspoon Dried Italian Herbs
1-2 Teaspoons Fin & Fish Seasoning *
4 oz. Sweet Pepper Vinaigrette *
3-4oz. Crushed Tomatoes

  1.  Heat butter & Oil in an ovenproof skillet. Add tomato wedges, onion and garlic.  Sauté until tender.  Remove from skillet, add catfish to skillet.
  2. Sprinkle catfish with seasoning and herbs.  Sauté 2 minutes and add the Sweet Pepper Vinaigrette, crushed tomato and sautéed vegetables.
  3. Place skillet in preheated 400 degree F oven for approximately 12 minutes.
  4. Remove from the oven, place on serving dish. (Can be served on a bed of pasta).

Yield:  2 servings

Note: * Products available thru  www.galenacanning.com
Recipe by Chef Ivo W. Puidak, Galena Canning Company