27 October, 2021
Neapolitan Style Catfish
After spending the whole day cooking and canning and hunching over the cutting board and stove, I really didn’t want to put a ton of effort into dinner. My countertop was covered in fresh tomatoes from outside, and I figured I might as well try to use as many as I can before giving up and turning everything into a vat of tomato sauce. This recipe was my solution, and it’s one I’m definitely going to make again!
Ingredients
2 Catfish fillets
3 tbsp Olive oil
2 cups Cherry tomatoes, quartered
3 cloves Garlic, minced
1 tsp Salt
1 tsp Italian seasoning
4 slices Fresh mozzarella
6-8 Basil leaves, shredded
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In a large saucepan over medium heat, bring the olive oil up to temperature before adding your tomatoes, garlic, and seasoning. Cook, stirring constantly, until soft (about 3 minutes). Clear a space in the middle of the pan and add your catfish fillets side by side. Spoon the tomatoes over the top and cook, covered, for about 4 minutes. Carefully flip the fillets (scooting them up to the side of the pan and gently coaxing them onto their sides seems the best way to do it without breaking them), and cover again for another 2 minutes.
Uncover and lay two slices of mozzarella on each fillet. Top with fresh, shredded basil leaves, and cover again for 2 more minutes. Serve over rice, pasta, or on their own.
