One fish, two fish, red fish, catfish? Hmmm, not quite as Dr. Suess intended. But why, I wonder, does the amenable catfish not get the respect that it deserves? Is it because of its funny feline name or possibly its mustachioed appearance? Either way, catfish is far more appealing than its fishy reputation suggests. A firm, yet tender white fish, it has a mild flavor which acts as a neutral base to accentuate any flavors that it is paired with, without overpowering them.
Many people think catfish is only good for an old-fashioned Southern fish fry. But I’m here to tell you that catfish is multi-faceted, not to mention inexpensive and very delicious! For those of you who may not prefer the taste of cod or the texture of tilapia, catfish is an excellent alternative. I use it in everything from fish stew to ceviche (check back later for those recipes), and it always pleases.
In this recipe, catfish gets a burst of flavor from blistered cherry tomatoes. It is so easy, it’s almost silly. But as simple as it is, it’s equally as delicious. This is one of our favorite weeknight stand-bys. Hopefully, it will become one of yours , as well.
Oven-Roasted Catfish with Blistered Tomatoes
Versatile catfish gets a burst of flavor from blistered cherry tomatoes in this simple, yet delicious recipe.
- 1 lb. catfish, cleaned and skinned (or cod, if you prefer)
- 1 small pkg cherry tomatoes
- 1+ Tbl EVOO
- 1 clove of garlic, finely chopped
- ¼ cup white wine
- Pinch of red chile flakes
- Kosher salt/ground pepper
- Squeeze of lemon juice
- 2-3 basil leaves, julienned
Preheat oven to 375 degrees. In a deep skillet, heat one tablespoon of the olive oil until glistening. Add the whole cherry tomatoes and cook over medium to medium-high heat, turning occasionally, until blistered and starting to pop, 3-5 minutes. Season with a pinch of chile flakes and kosher salt. Move the tomatoes to the side of the pan. Turn the heat down to medium-low and add the garlic and a dab more olive oil, if necessary. When the garlic is golden, add the wine to deglaze the pan, scraping the browned bits off the bottom. Turn the heat back up to allow the wine to simmer. When it has reduced by half, turn the flame off. Add a good squeeze of lemon juice, the basil and ground pepper. Mix to blend. Set aside, off the heat.
Meanwhile, lightly spray a roasting pan and add the fish (if it has skin, place it skin-side-down in the pan). Season the flesh with salt and pepper. Pour the blistered tomato mixture over the fish and place in the preheated oven. Roast uncovered for about 30 minutes or until the fish is fork tender. Sprinkle with more fresh basil and serve immediately.
This delicious recipe is brought to you by 2peasinapod.online.