Baked Fish with Eggplant and Tomatoes

Baked Fish with Eggplant and Tomatoes (Serves 3-4)

The tastes of Africa may be sampled from the Congo Cookbook. I tried Baked Fish with Eggplant and Tomatoes and plan to make additional trips to Africa via the Congo Cookbook soon. Of course I can never leave well enough alone and have adjusted the recipe to suit me. My version may not taste authentically African, but it is good.

Note: The flavors of this meal get better if you let them combine overnight, so I recommend preparing the vegetables one day and cooking them with fish the following day. Letting the flavors combine 24 hours makes a big difference.

Prep and Cook Time: 30-40 minutes

Ingredient list:

2-4 catfish (or any white fish) fillets
1 large eggplant
1 sweet yellow onion
1 14.5-ounce can of diced tomatoes (I used Muir Glenn Fire Roasted)
Extra virgin olive oil
Crushed red pepper
Black pepper
Oregano
Salt

Directions: Add 1 or 2 tablespoons of olive oil to sauté pan over medium heat. Chop onion into bite-sized pieces and add to hot oil. Peel the eggplant, chop into bite-sized pieces, and add to pan. Add tomatoes and all the juices from the can. Add a generous dusting of salt, oregano, crushed red pepper, and black pepper and stir ingredients. Cover and let cook for 5-10 minutes. Transfer vegetables from pan to an airtight container and store in refrigerator overnight. When you are ready to continue, preheat oven to 400 degrees. Transfer half the vegetables to sauté pan over medium heat. Lay fish across bottom layer and then add the rest of the vegetables on top of the fish as a top layer. Cover and bake in oven 15-20 minutes until you can pull flakes of fish from the fillets easily with a fork. When done, transfer everything to plates and enjoy!

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