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Catfish Fillets with Red Pepper Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Catfish Fillets with Red Pepper Dressing

This recipe makes 4 servings

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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

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These fish fillets are roasted on a bed of sliced onions and dressed with a sweet, tangy red pepper dressing.

Ingredients

  • 2 small onion, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-1/2 lb catfish fillets
  • 2 tbsp minced fresh parsley
  • Red Pepper Dressing:
  • 3/4 cup chopped roasted red peppers
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp 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.

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.

Source : Canadian Living Magazine: January 2005

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