Ingredients
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1 lb catfish fillet
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4 medium sized tomatoes
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3 1/2 ounces orzo pasta
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3 sage leaves, chopped
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2 tablespoons basil leaves, chopped
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2 tablespoons oregano leaves, chopped
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1 teaspoon sugar
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1 tablespoon water
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3 tablespoons breadcrumbs
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2 tablespoons parmesan cheese, grated
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2 tablespoons olive oil
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1/2 lime, juice of
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salt
Instructions
- Preheat oven (375 F, 200 C).
- Cut tomatoes into small pieces. Place in an oven-proofed casserole.
- Add orzo pasta, sugar, chopped herb leaves, water and salt to taste. Mix well.
- Put fish filet on this bed of tomatoes and orzo pasta. Drizzle the lime juice over fishfilets and mixture. Salt the fish filet to taste.
- Mix breadcrumbs, parmesan and olive oil in small bowl. Sprinkle this mixture over the fish filets.
- Put into oven and bake for 20 minutes until cooked and crust is lightly brown.
- Take out and serve with green salad.
- NOTE: You can replace the catfish filet by other fresh or frozen fish filet. Choose the fish you like best.
- NOTE: The orzo pasta is not pre-cooked in this recipe. I like it that way, because the pasta will remain more "al dente".