Tomato, Fennel Encrusted Catfish

Try to buy channel catfish, which is generally farmed in the USA. Read here about catfish sustainability.

• 1.5 lbs Farm raised Catfish filets (American)
• 10 plum tomatoes chopped
• ¾ cup chopped fennel
• 1 clove chopped garlic
• 2 tbsp olive oil
• Salt / pepper to taste

Preheat oven to 375 degrees.

Heat garlic and oil in sauté pan until translucent (approx. 1 min.). Add all other ingredients, including salt and pepper, and sauté until juice from tomatoes begins to thicken (approx. 6 min). Let mixture cool for 10 min.

Cut catfish into four portions and remove any bones (if present). Place the filets into an oven safe baking dish with at least ½ inch between the filets. Sprinkle each filet with salt and pepper. Top each filet with ¼ of the mixture and bake until firm (approx. 13 min.). Serve at once with baked fingerling potatoes or starch of choice.

Serves four.