Mediterranean Baked Catfish
- 1 pound catfish fillets about 4
- 1 tablespoon lemon juice from 1/2 lemon
- 1 can diced tomatoes 15 oz
- 3 garlic cloves smashed and peeled
- 8 basil leaves large, torn
- 4 sprigs fresh thyme
- 1 tablespoon olive oil or more
- salt
- pepper
- Preheat oven to 350F.
- Tear a large sheet of aluminum foil and lay it on a baking sheet with each side folded up to catch any liquid.
- Place each fillet on the foil; they can be touching but don't overlap.
- Season each fillet with salt and pepper.
- Squeeze the lemon juice over the fillets.
- Drain the tomatoes, removing as much of the extra liquid as possible.
- Spread them over the fish and add garlic, basil and thyme.
- Pour olive oil over everything and season with a bit more salt and pepper.
- Tear another large sheet of aluminum foil.
- Place it over the fish and seal each edge by tightly folding the aluminum foil.
- The baking sheet is to catch any accidental drips but most of the liquid should stay in the foil pouch.
- Bake the fish until it is opaque throughout and flakes easily, about 20 minutes for thin catfish and up to 30 or 35 for thicker grouper or cod.
- Remove the top layer of foil carefully, discard the garlic cloves and thyme stems.
- Serve each fillet with a portion of tomatoes and basil on top.
- Garnish with additional chopped basil if desired.
lemon juice from, tomatoes, garlic, basil, thyme, olive oil, salt, pepper
Taken from www.yummly.com/recipe/Mediterranean-Baked-Catfish-1663070 (may not work)