Baked Catfish Spiked with Garlic and Fresh Tomato Sauce

Baked Catfish Spiked with Garlic and Fresh Tomato Sauce

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Servings: 4
Calories: 226


  • 2 lb thick catfish fillets or tail piece
  • 2 fat cloves garlic cut into fine slithers
  • olive oil
  • 1 pinch of salt
  • freshly ground black pepper
  • 1 bay leaf
  • 2 tablespoons parsley chopped
  • 1 lemon
  • 1 quantity fresh tomato sauce to serve


  • Pre heat the oven to gas mark 6, 400°F (200°C).
  • Wash the fillets or tail piece of catfish and pat dry with kitchen paper.
  • Make several slits in the fish and poke in the garlic slivers.
  • Lay the fish on a lightly oiled shallow baking tray, season with a pinch of salt, freshly ground black pepper, crumbled bay leaf and 1 tablespoon of the chopped parsley. Sprinkle with the juice of half the lemon and a little olive oil.
  • Bake in the oven, uncovered, for 15 to 20 minutes, or until just cooked.
  • Transfer the cooked fish to a warmed serving plate, adding any cooking juices to the Fresh Tomato Sauce.
  • Pour the sauce over and around the fish and garnish with the remaining half of lemon, thinly sliced, and the remaining tablespoon of chopped parsley. Serve immediately.
Calories: 226 kcal
Carbohydrates: 3 g
Protein: 38 g
Fat: 7g
Saturated Fat: 2 g
Cholesterol: 132 mg
Sodium: 110 mg
Potassium: 867 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 291 IU
Vitamin C: 19 mg
Calcium: 44 mg
Iron: 1 mg
Ingredients Catfish, Fish & Seafood
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