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    • Catfish Creole

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 350; Fat 15g; Protein 30g
    Catfish Creole is a classic Southern dish that combines the flavours of the Creole region with the heartiness of catfish. This easy-to-make meal is a great way to bring some of the South to your dinner table. With its combination of vegetables, tomatoes, herbs, and spices, it's sure to be a hit with your family. Plus, it's a great way to get your daily dose of healthy Omega-3 fatty acids.
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    Ingredients

    • 1/4 cup vegetable oil
    • 1 large onion, chopped
    • 1 large green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 oz) can diced tomatoes
    • 1 (8 oz) can tomato sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 bay leaves
    • 2 pounds catfish fillets, cut into 2-inch pieces
    • 1/4 cup chopped fresh parsley
    • 3 tablespoons fresh lemon juice
    • Hot cooked rice, for serving

    Method

    • To prepare Catfish Creole, heat the oil in a large skillet over medium heat.
    • Add the onion and bell pepper and cook until softened, about 5 minutes.
    • Add the garlic and cook for another minute.
    • Stir in the diced tomatoes, tomato sauce, oregano, thyme, basil, cayenne pepper, paprika, salt, and pepper. Simmer for 10 minutes.
    • Add the bay leaves and catfish to the skillet and cook for 10 minutes, stirring occasionally.
    • Remove from heat and stir in the parsley and lemon juice. Serve over hot cooked rice.