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Baked Catfish with Onions and Tomatoes

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  • 4 Whole catfish; 2/3 to 3/4 pound each
  • Salt and pepper to taste
  • 1/4 c Parsley; chopped coarse
  • 2 lg Tomatoes -or-
  • 1 cn (16-oz) tomatoes; crushed
  • 2 Bunches green onions; cut in 1-inch pieces including tops
  • 3 Cloves garlic; minced
  • 2 tb Oregano
  • 1/2 ts Flaked red pepper


Preheat oven to 400 degrees. Wash catfish, do not dry. Make 2 slashes on each side, about 1 inch apart, on the thickest part of the fish. Brush generously with oil and season with salt and pepper. Set fish aside.
In mixing bowl, combine crushed tomatoes, onions, parsley, red pepper, garlic, oregano and 2 tablespoons oil; mix. Season to taste. In 12x9x2-inch baking pan, cover bottom with 1/2 cup tomato and onion mixture. Arrange fish in pan; then pour remainder of sauce over fish. Bake in preheated oven 25-30 minutes or until fish flakes easily with a fork. Serve fish with pasta or rice. Makes 4 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,