Oven-Baked Catfish with Tomatoes and Celery

This oven-baked catfish is so easy to make, it will literally take you no more than 10 minutes to prepare and an hour for it to bake.

This is good when you don't have time to cook, don't have the energy to think of what to cook, and to eat on cold days (like what we've been having in Daly City lately).

You will need:

2 medium-sized catfish (freshly caught is better)
2 celery sticks, sliced 1/2 inches thick
2 tomatoes, sliced 1/4 inch thick
1 1/2 cups water
salt and pepper to taste



To make, pre-heat your oven to 375 degrees. Then:

1. Clean catfish well and lay flat in any oven-proof dish. Make sure the dish is deep enough to allow for the fish and the broth to fit in.

2. In the fish cavities, insert 2-3 celery sticks. By doing this, you ensure flavorful fish inside.

3.  Next, lay the tomatoes on the fish. Then, season the fish with salt and pepper.

4. Pour enough water to cover the fish almost entirely. You don't want the fish buried in the water. Allow for some fish to be "steamed" so the entire fish won't be "swimming" in the water. Pardon the pun. Depending on your dish, you may or may not use all of the water asked for above. You may also need more. Just make sure the fish is covered and a bit of the fish above the water.

5. Bake covered in aluminum foil for approximately 1 hour. You don't need to keep checking on it. The fish will bake and steam in the broth while the tomatoes and celery giving it flavor.

6. Take caution in opening the dish for steam will escape that is quite hot. Serve hot.