Baked Catfish with Aubergine Recipe

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• Baked Catfish with Aubergine Recipe

Ingredients

• 4 Catfish fillets
• 2 cups Canned tomatoes (with juice)
• 1/2 cup Onions (chopped)
• 2 tsp. Garlic cloves (crushed)
• 1/2 tsp. Basil
• 4 slices Eggplant
• Lemon (sliced)
• Olive oil
• Salt
• Pepper

Method

1. Start by seasoning the catfish fillets in salt and pepper.
2. Brush the eggplant slices with olive oil.
3. Lay the eggplant slices out in an oiled baking tray.
4. Bake in an oven preheated to 350° for about 4 minutes.
5. Then lift out and turn the slices over.
6. Lay the catfish fillets on top of the eggplant slices.
7. Bake for a further 15 minutes.
8. Meanwhile, using an oiled skillet, sauté the onions.
9. Once brown, add the basil, garlic, tomatoes and seasoning to taste.
10. Reduce to a sauce consistency.
11. Lift out of the oven and serve the main course on a plate, eggplant slices down.
12. Garnish with parsley and lemon slices.