Catfish Creole

• 6 catfish fillets
• 14 cup unsalted butter
• 1 bunch green onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf, crushed
• 1 tablespoon lemon juice, fresh
• 1 (16 ounce) can tomatoes, crushed
• 1 teaspoon salt
• 12 teaspoon cayenne pepper
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 34 lb vermicelli, cooked and drained

1. Preheat oven to 325 degrees.
2. Pat catfish fillets dry with paper towel and place in baking dish.
3. Saute' green onions and garlic in butter until tender.
4. Add bay leaf, lemon juice, tomatoes, salt, cayenne, oregano, and basil - cook until heated throughout.
5. Pour sauce over catfish and bake, uncovered, until fish is flaky, 20 minutes.
6. Divide pasta among 6 plates and place fillet with sauce over each nest of pasta.

catfish fillets, unsalted butter, green onion, garlic, bay leaf, lemon juice, tomatoes, salt, cayenne pepper, oregano, basil, vermicelli

Taken from www.food.com/recipe/catfish-creole-397582 (may not work)