oven-baked catfish fillets

Seven years after I started this cookbook, I finally managed to find a fish I had not tried before. I must admit I had a bit of a prejudice against catfish, being a farmed fish and a bottom feeder.

Some of them have the same unpleasant taste I have come to associate with tilapia, also a farmed fish. Also like tilapia, the ones that didn't have that flavor were quite nice.

a. served with Spanish rice (from scratch)

2020-05-15

I served this with Spanish rice, tortilla omelet and boiled sweet potatoes.

INGREDIENTS

This is what you need for 2 servings:

1 lb. frozen catfish fillets
S&P, seasoning of your choice
olive oil

Pic1: catfish fillets, sweet potatoes, Spanish rice

Directions

2020-05-15

Pic2: rice, tomato powder, tomatoes, onions, bell pepper
Pic3: mix & heat
Pic4: simmer

Prepare Spanish rice as per recipe.
Add tomatoes, Cajun trinity vegetables: bell peppers, celery, onion to taste. (Pic2)

2020-05-15

Pic5: season
Pic6: bake
Pic7: serve

Spray frozen fillets with olive oil both sides.
Season to taste.
Bake at 350 ºF for 15-20 minutes.
Serve and enjoy.

b. served with Normandy vegetable mix

2020-05-21

Prepare the catfish fillets as above.
The sweet potatoes were boiled for 15 minutes, and the Normandy vegetables briefly steamed.

INGREDIENTS

This is what you need for 2-3 servings:

3 catfish fillets, frozen
sweet potatoes
Normandy vegetable mix

Pic8: catfish fillets, sweet potatoes, Normandy vegetable mix

Directions

2020-05-21

Pic9-11: sweet potatoes

Boil the sweet potatoes in lightly salted water for 15-20 minutes, depending on thickness.

Pic12-14: Normandy mix vegetables

Combine frozen vegetables and 1 cup water in a small saucepan.
Season to taste.
Bring to a boil.
Cover and steam until warmed through or to desired doneness.
Serve and enjoy.

Pic15-17: catfish fillets

Spray frozen fillets with olive oil both sides.
Season to taste.
I used Old Bay seafood seasoning on 2 of the 3 fillets.
Bake at 350 ºF for 15-20 minutes.
Serve and enjoy.