Braised Catfish

    40 minutes

    Catfish is seared on both sides before a tomato based sauce is added to the frypan and the fish is slowly simmered until finished.

    19 people made this

    Serves: 6 

    • 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

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. Top with the sauteed vegetables and pour on the diced tomatoes, pasta sauce and white wine.
    4. 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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    Reviews in English (23)


    I'm new to catfish but I really enjoyed this recipe. I did have to use frozen fish but because of the poaching, it came out flavorful and moist. I'm sure the wine would have been good, but I didn't have any. So, I used a splash of broth and that worked great. Am giving this recipe to 2 co-workers today since I've been raving about it all morning!  -  30 Nov 2006  (Review from Allrecipes USA and Canada)


    Husband loved it, I didn't enjoy it at all. Just like the author of the recipe says, it's only for those who don't care for the catfish overpowering flavor/smell. It's a good idea for something different, but I will stick with fried catfish.  -  04 Mar 2008  (Review from Allrecipes USA and Canada)


    the folks that I cook for called this recipe "A KEEPER" This is the first time I cooked catfish in a way other than frying and I will definately use this again  -  05 Jan 2007  (Review from Allrecipes USA and Canada)