We love fish! A recipe I've had ever since Home Ec. in Sweden (about 50 years ago ) is very similar to the one you posted misia. Only, typically Swedish, no olives and the only herb is lots of fresh dill. We always fight over the tomatoes
Here is a very lazy American recipe - good in winter when fresh tomatoes aren't so great.
Catfish in Spicy Tomato Sauce for Two
Quick, easy, tasty, healthy and minimum cleanup.
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger
1/8 teaspoon cayenne
1/16 teaspoon ground allspice
1/2 tsp salt + more for lightly salting catfish fillets
2 garlic cloves, finely chopped
1 teaspoon olive oil
1 can chopped San Marzano tomatoes
1 teaspoons sugar
2 pretty large catfish fillets
3 tablespoons chopped flat-leaf parsley
Preheat oven to 400°.
Combine spices and salt in a small prep bowl.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and spices, stirring, until garlic is golden, about 1 minute.
Add tomatoes and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
Pour sauce into 8 x 8-inch glass baking dish.
Rinse fish, pat dry and sprinkle with salt. Arrange fillets in 1 layer on top of sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 12 to 15 minutes. Sprinkled with parsley.
Serve with rice or bread to mop up the sauce.
Adapted from Gourmet / January 2005
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