Baked fillet of catfish creole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 5-8 oz. catfish fillets ---creole sauce----- | |
| 2 | tablespoons | Butter |
| 1 | cup | Chopped onions |
| ¾ | cup | Chopped celery |
| ½ | cup | Bell pepper; chopped |
| 4 | Cl Garlic; chopped | |
| 2 | cans | Tomato sauce; (8 oz. each) |
| 2 | Bay leaves; (whole) | |
| 1 | teaspoon | Chili powder |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Dill |
| ¼ | teaspoon | Sweet basil |
| 1 | cup | Water |
| Salt | ||
| Cayenne pepper | ||
Directions
Place catfish fillets in baking pan with 1-inch lip.
Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.
In a heavy pot, saute seasonings in butter until done (10 minutes). Add tomato sauce and water, bring to a rapid boil, and reduce to simmer. Stir occasionally and cook approximately one hour. Add water to retain volume.
Season with salt and cayenne pepper to taste.
Yields 4 servings.