Catfish Fillets with Red Pepper Dressing
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Servings:
Ingredients:
Catfish Fillets with Red Pepper Dressing
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 307 |
| pro | 31 g |
| total fat | 18 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 78 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 28% |
| vit C | 80% |
| folate | 10% |
Suggested Recipes
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2 small onions, thinly sliced
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1-1/2 lb (750 g) catfish fillets
2 tbsp (25 mL) minced fresh parsley
Red pepper Dressing:
3/4 cup (175 mL) chopped roasted red pepper
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
2 cloves garlic, minced
Preparation:
In 13- x 9-inch (3 L) glass baking dish, toss together onions, oil and half each of the salt and pepper. Roast in 425°F (220°C) oven, stirring once, until softened, about 15 minutes.
Sprinkle catfish with remaining salt and pepper; arrange on onions. Roast until onions are tender and fish flakes easily when tested, about 13 minutes.
Red Pepper Dressing: Meanwhile, in blender, purée together roasted red pepper, oil and vinegar until smooth; stir in garlic. Drizzle over fish. Sprinkle with parsley.
Sprinkle catfish with remaining salt and pepper; arrange on onions. Roast until onions are tender and fish flakes easily when tested, about 13 minutes.
Red Pepper Dressing: Meanwhile, in blender, purée together roasted red pepper, oil and vinegar until smooth; stir in garlic. Drizzle over fish. Sprinkle with parsley.
Additional Information
- Tips
Fresh sweet red peppers are expensive during winter so substitute the bottled variety; less pricey roasted sweet red peppers are available whole, chopped or sliced. Just measure and pop into the blender.
Use white fish such as catfish, tilapia or sole, which are available at supermarkets.
Tags:
Source
Canadian Living Magazine: January 2005
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