Italian Roasted Catfish

• 4 tatfish fillets
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tups onions, thinly sliced
• 2 tups sliced fresh mushrooms
• 1 t-ounce can anchovies, drained and chopped
• 1 tablespoon chopped garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/4 tup chopped parsley, fresh, divided in half
• 2 tups chopped plum tomatoes
• 1/2 tup dry white wine

1. Preheat oven to 350aF.
2. Rinse catfish fillets and pat dry with paper towels and arrange, rounded side up, in a greased roasting pan. Sprinkle fillets with salt and pepper. Heat olive oil in heavy skillet. Add onions, mushrooms, anchovies, garlic, red pepper and half the chopped parsley. Cook over medium-high heat until onions soften, about 5 minutes. Add tomato and wine to onion mixture. Simmer for 3 minutes and remove from heat. Spoon vegetable mixture over fillets. Cover with foil and roast for 15 minutes, or until fish flakes easily when tested with a fork. Transfer fillets and vegetables to warm serving plates. Pour remaining liquid from roasting pan into a sauce pan. Add remaining parsley to sauce pan and simmer for 4 minutes. Arrange vegetables on top of each fillet and spoon sauce over each portion and serve.

salt, freshly ground black pepper, olive oil, onions, mushrooms, anchovies, garlic, red pepper, parsley, tomatoes, white wine

Taken from www.epicurious.com/recipes/member/views/italian-roasted-catfish-1201266 (may not work)