Braised Catfish

Braised Catfish

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


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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