Ingredients
1/4 cup each chopped onion, celery and green pepper2 teaspoons olive oil2 garlic cloves, minced3/4 cup chicken broth1 tablespoon tomato paste1/2 teaspoon salt1/2 teaspoon each dried basil, oregano and thyme1/8 teaspoon each white, black and cayenne pepperDash paprika1/2 cup diced fresh tomato1 pound catfish or orange roughy filletsHot cooked riceMinced fresh parsley
Preparation
In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato.
Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.
