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Catfish With Tomatoes

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8 oz (250 g) catfish or salmon fillets
2 sprigs fresh rosemary
Zest and juice of lemon
Salt and white pepper
Pinch dried chili flakes
2 tbsp (30 ml) olive oil. divided
1 onion
1 clove garlic
6 plum tomatoes


Serves: 2


Chop the rosemary leaves and combine with the lemon zest and juice, salt, pepper and chili flakes. Cut the fish to make 2 servings and coat with the sea­soning mixture.

Chop the onion and garlic. Score, blanch, peel and dice the tomatoes. Heat 1 tbsp (15 ml) of the oil, stir in the onion and garlic, and lightly sauté on low heat until trans­lucent. Stir in the tomatoes, season with salt and pepper, and simmer for 10 minutes.

Heat the remaining 1 tbsp (15 ml) oil. Brown the fish for 2 to 3 minutes on each side on low heat. Serve with the tomatoes. Garnish with wedges of lemon and additional rose­mary sprigs, if desired.

Per serving:- approx. 290 calories 21 g protein, 18 g fat, 6 g carbohydrates

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