Tomato and fennel encrusted catfish | Resources | Recipes | Publications | David Suzuki Foundation
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Serves 4

 
Ask for Channel catfish farmed in the U.S.

1 ½ lbs catfish filets
10 plum tomatoes, chopped
¾ cup fennel, chopped
1 clove garlic, chopped
2 Tbsp olive oil
Salt and pepper to taste

Preheat oven to 375°F.

Heat garlic and oil in sauté pan until translucent (approximately 1 minute). Add all other ingredients, including salt and pepper, and sauté until juice from tomatoes begins to thicken (approximately 6 minutes). Let mixture cool for 10 minutes.

Cut catfish into four portions and remove any bones (if present). Place the filets into an oven-safe baking dish with at least ½ inch between the filets. Sprinkle each filet with salt and pepper. Top each filet with ¼ of the tomato and fennel mixture and bake until firm (approximately 13 minutes). Serve at once with baked fingerling potatoes or starch of choice.

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