This recipe from Edward Giobbi identifies catfish or monkfish as the preferred fish. . .
–2 catfish fillets (room temperature)
–sliced potatoes (half a can, drained)
–diced tomatoes (half a can, drained)
–chopped onion (one-quarter cup)
–sliced black olives (1 small can, drained)
–minced garlic (bottled, 1 tablespoon)
–salt and pepper
–extra virgin olive oil
–white wine sauce (one-quarter cup)
1 – Place the potatoes, tomatoes, onion, black olives, minced garlic, and white wine in a large, covered baking dish. Season with salt, pepper, and olive oil. Stir gently. Microwave on high for 4 minutes.
2 – Place the catfish atop the vegetables. Season with salt, pepper, olive oil, and parsley. Spoon a little sauce over the catfish. Microwave on high for 7 minutes.
3 – Serve the catfish and vegetables hot.
–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.