PARSLEYED MISSISSIPPI CATFISH FILLETS ON A BED OF SLICED POTATOES WITH DICED TOMATOES – CHOPPED ONION – SLICED BLACK OLIVES AND SEASONED WITH MINCED GARLIC & EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

This recipe from Edward Giobbi identifies catfish or monkfish as the preferred fish. . .

For 2:

–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.