Baked Catfish Puttanesca

A delicious spin on the classic spicy Italian tomato sauce, loaded with garlic, rosemary, capers and olives.


  • 2 tablespoons olive oil
  • 2 tablespoons freshly minced garlic (6 large cloves)
  • 1 tablespoon finely chopped fresh rosemary
  • 1 cup dry white wine
  • 1 (14.5-ounce) can garlic, oregano & basil diced tomatoes, undrained
  • 1 (15-ounce) can crushed tomatoes
  • 2 tablespoons capers including brine
  • 1/4 cup sliced Kalamata olives
  • 1/2 teaspoon Kosher salt
  • 1/2 -1 teaspoon crushed red pepper, divided
  • 4 (6-7 ounce) Harvest Select catfish fillets
  • 1 (9-ounce) package refrigerated fresh linguine
  • 1/4 cup chopped fresh Italian parsley


Heat olive oil, garlic, and rosemary in a nonstick skillet over medium; cook, stirring constantly, 2 to 3 minutes, until lightly toasted and fragrant. Add wine; simmer 2 minutes. Add diced tomatoes, next 4 ingredients, and ½ -1 teaspoon crushed red pepper depending on desired level of spiciness; bring to a simmer and cook 5 minutes.

Arrange fish in large greased baking dish.  Pour tomato mixture over fish and bake at 400 degrees for 15 minutes or until fish flakes easily with a fork.  Meanwhile, cook pasta in boiling water for 3 minutes (according to package directions); drain.  Divide pasta evenly among 4 dinner plates; top with fish and sauce. Sprinkle with parsley. Makes 4 servings.

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