Marinara and sriracha sauces work well together. . .
–2 catfish fillets
–marinara sauce (I used Bertoli with vegetables; 2 tablespoons)
–sriracha sauce (2 tablespoons)
–garlic (bottled, minced, 1 tablespoon)
–potatoes (2, medium, cut in bite-sized pieces, red)
–white wine (one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Peel the potatoes, and then cut into bite-sized pieces. Place in a large, covered baking dish. Season with salt, pepper, garlic, and extra virgin olive oil. Microwave on high for 6 minutes.
2 – Place the catfish fillets atop the potatoes. Season with salt and pepper. Spoon marinara sauce in the middle of each fillet. Then squeeze ribbons of sriracha down the length of the fillet.
3 – Slice 6 to 8 grape tomatoes in half. Place atop the catfish. Finish with a few drops of extra virgin olive oil.
4 – Serve the catfish, potatoes, and sauce hot.