Catfish Creole

Name: Catfish Creole
Ingredients: 6 catfish fillets; 14 cup unsalted butter; 1 bunch green onion, chopped; 2 garlic cloves, minced; 1 bay leaf, crushed; 1 tablespoon lemon juice, fresh; 1 (16 ounce) can tomatoes, crushed; 1 teaspoon salt; 12 teaspoon cayenne pepper; 12 teaspoon dried oregano; 12 teaspoon dried basil; 34 lb vermicelli, cooked and drained

12 ingredients

6 steps

Ingredients

6 catfish fillets
14 cup unsalted butter
1 bunch green onion, chopped
2 garlic cloves, minced
1 bay leaf, crushed
1 tablespoon lemon juice, fresh
1 (16 ounce) can tomatoes, crushed
1 teaspoon salt
12 teaspoon cayenne pepper
12 teaspoon dried oregano
12 teaspoon dried basil
34 lb vermicelli, cooked and drained

Directions

1

Preheat oven to 325 degrees.
2

Pat catfish fillets dry with paper towel and place in baking dish.
3

Saute' green onions and garlic in butter until tender.
4

Add bay leaf, lemon juice, tomatoes, salt, cayenne, oregano, and basil - cook until heated throughout.
5

Pour sauce over catfish and bake, uncovered, until fish is flaky, 20 minutes.
6

Divide pasta among 6 plates and place fillet with sauce over each nest of pasta.