Mediterranean Baked Fish

Yield: 4 servings


  • 1 ½ lb. Catfish strips
  • 1 can (14.5oz) Italian-style stewed tomatoes
  • 1 Tbsp. Drained capers and/or 12 to 16 pitted black olives or pimento-stuffed
  • green olives, sliced
  • 1 to 2 Tbsp. Parmesan cheese


  1. Preheat oven to 375oF.
  2. Rinse the catfish in cold water and pat dry with paper towels.
  3. Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness.
  4. Pour the tomatoes and their juice over the fish.
  5. Sprinkle with capers and/or olives, followed by the Parmesan cheese.
  6. Bake the fish uncovered in the heated oven until just opaque in center, 20 to 25 minutes for fillets about 1 inch thick. (The pan juices are tasty poured over rice, orzo or couscous.)