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19 people made this
Catfish is seared on both sides before a tomato based sauce is added to the frypan and the fish is slowly simmered until finished.
3 tablespoons olive oil, divided
1/2 onion, diced
1/2 green capsicum, diced
1 carrot, peeled and diced
8 (125g) catfish fillets
1 teaspoon salt and black pepper, to taste
1 teaspoon Italian mixt herbs
1/2 teaspoon garlic powder, to taste
1 (400g) tin diced Italian tomatoes
250g pasta sauce
1/2 cup (125ml) dry white wine
- Place 1 tablespoon of oil in a heavy bottomed frypan over medium heat. Saute onion, green capsicum and carrot until golden brown then remove from the frypan.
- Using the remaining 2 tablespoons of oil sear all of the fillets on both sides. Lay all of the fillets into the frypan then sprinkle with salt, pepper, Italian mixed herbs and garlic powder.
- Top with the sauteed vegetables and pour on the diced tomatoes, pasta sauce and white wine.
- Bring to a simmer then cook gently until the sauce has thickened slightly and fish flakes easily with a fork; about 10 minutes.
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