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Baked Catfish Provencal

Contributed by: NewsUSA

Savor Summer With Baked Catfish Provencal

(NewsUSA) - With vegetables and fresh herbs entering farmer's markets, families should take advantage of high-quality offerings. Summer tomatoes and fresh herbs lend healthy flavor to any meal, not to mention healthy components like lycopene and vitamin C.

Baked Catfish Provencal
Mediterranean dishes know how to make the best of fresh, healthy ingredients, so try this Provencal spin on U.S. Farm-Raised Catfish, a classic American ingredient. The dish naturally provides healthy fats, lean protein and antioxidants.


  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced
  • 1/2 sweet onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup grape tomatoes, halved
  • 1 cup crushed tomatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 U.S. Farm-Raised Catfish fillets
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon salt
  • 1 teaspoon fresh ground blac pepper
  • 1/4 cup chopped Italian parsley


Preheat oven to 400 degrees Fahrenheit.

Place olive oil in a skillet over medium-high heat. Add mushrooms, onion and garlic. Sauté until tender, about 5 minutes.

Add fresh tomatoes and crushed tomato. Cook 3 more minutes until heated through.

While vegetables are cooking, add butter and olive oil to an ovenproof skillet over medium-high heat. Season both sides of the catfish fillets with Italian herbs, salt and pepper. Carefully place the catfish in the skillet and cook 3 minutes. Turn the fillets and cook another 2 minutes.

Slowly spoon the vegetable mixture onto each of the catfish fillets in the skillet. Place in the oven and cook for 5 minutes. Remove from oven; sprinkle with Italian parsley. Serve with the pasta of your choice.

To find more U.S. Farm-Raised Catfish recipes, visit

Serving Size: Makes 2 Servings

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