Catfish aubergine

Yield: 1 Servings

Measure Ingredient
4 \N Catfish fillets
\N \N Salt and pepper; to taste
4 slices Eggplant; lengthwise
\N \N Olive oil
½ cup Chopped onions
2 cups Chopped canned tomatoes; with juice
2 teaspoons Minced garlic
½ teaspoon Basil
\N \N Sprigs of parsley
\N slice Lemon

1) Season fillets with salt and pepper, and set aside. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated 350 degree oven for 4 minutes.

2) Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive oil until translucent.

3) Add the tomatoes, garlic, basil, salt and pepper to taste and simmer.

Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant side down. Top with sauce.

4) Garnish with parsley sprigs and lemon slices. Serves 4. Meyersville, NJ Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@...> on Jan 29, 1998

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