|
Title: Catfish Aubergine Categories: None Yield: 1 Servings 4 Catfish fillets Salt and pepper; to taste 4 sl Eggplant; lengthwise Olive oil 1/2 c Chopped onions 2 c Chopped canned tomatoes; -with juice 2 ts Minced garlic 1/2 ts Basil Sprigs of parsley sl Lemon 1) Season fillets with salt and pepper, and set aside. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated 350 degree oven for 4 minutes. 2) Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive oil until translucent. 3) Add the tomatoes, garlic, basil, salt and pepper to taste and simmer. Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant side down. Top with sauce. 4) Garnish with parsley sprigs and lemon slices. Serves 4. Meyersville, NJ Posted to recipelu-digest Volume 01 Number 628 by "Joe" |