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Gourmet, January 2005

0 min Makes 6 servings.

Cooking: Active time: 10 min Start to finish: 25 min min



1 (28-oz) can whole tomatoes in juice

1 tablespoon olive oil

2 garlic cloves, finely chopped

Rounded 1/4 teaspoon cayenne

3/8 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground allspice

1/8 teaspoon ground ginger

1 1/4 teaspoons salt

1 1/2 teaspoons sugar

6 (5-oz) catfish fillets

3 tablespoons chopped fresh flat-leaf parsley

Nutrition Facts

per serving of Makes 6 servings.


Step 1Put oven rack in middle position and preheat oven to 400°F.

Step 2Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.

Step 3Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.

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