Yield - 12 Dinner Servings
12 5-7 oz CATFISH FILLETS
2 CUPS SEASONED BREAD CRUMBS
2 TBSP HOUSE SEASONINGS
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LB CHOPPED ONIONS
1/4 CUP FRESH MINCED GARLIC
2 CUPS RED WINE
2 TBSP LOBSTER BASE
1/2 CUP CHOPPED BLACK OLIVES
1 BAG FRESH SPINACH LEAVES
1 #10 CAN ST. STANISLAUS 74/40 TOMATO FILLETS
Lay fillet, skin side down on cutting board, with a sharp knife and parallel to the cutting board, cut the fillet from the front of the fish towards the tail, DO NOT CUT THE FILLET COMPLETELY IN TWO, leave the very end attached to the fish. In effect, this will make two fillets from one with the exception that they are connected.
Turn the cut fillets skin side up, dust the fillets with house seasonings and bread crumbs. Roll the fillets with the skin side inward to make the bedrolls. Stand the rolls on end in a 2 inch Hotel pan (or a Pyrex baking dish) so as they appear as knapsacks on end. Leave about 1 inch space between bedrolls. Do not pack the pan too tightly.
Remove all stems from spinach and hand shred leaves, wash under cold water and drain in colander.
With medium heat add oil to the pan and saute onions until limp, then add the garlic, wine and lobster base; simmer for 5 minutes, or that the liquid is reduced by half. Add spinach, olives and tomato fillets and simmer for 10 minutes or until liquid is reduced.
Fill the spaces with sauce. Cover and bake in a 375F oven for 20 minutes remove cover and continue baking for an additional 10 minutes so as to brown the edges of the fish.
If the dish was cooked in a 2" Hotel pan, use a chafer for service. Garnish with parsley and freshly grated romano cheese.
This is a good recipe that a host can prepare days in advance. Then just bake off for a dinner party.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.