Mediterranean Baked Catfish - lemon juice from

Method

• Preheat oven to 350F.
• Tear a large sheet of aluminum foil and lay it on a baking sheet with each side folded up to catch any liquid.
• Place each fillet on the foil; they can be touching but don't overlap.
• Season each fillet with salt and pepper.
• Squeeze the lemon juice over the fillets.
• Drain the tomatoes, removing as much of the extra liquid as possible.
• Spread them over the fish and add garlic, basil and thyme.
• Pour olive oil over everything and season with a bit more salt and pepper.
• Tear another large sheet of aluminum foil.
• Place it over the fish and seal each edge by tightly folding the aluminum foil.
• The baking sheet is to catch any accidental drips but most of the liquid should stay in the foil pouch.
• Bake the fish until it is opaque throughout and flakes easily, about 20 minutes for thin catfish and up to 30 or 35 for thicker grouper or cod.
• Remove the top layer of foil carefully, discard the garlic cloves and thyme stems.
• Serve each fillet with a portion of tomatoes and basil on top.
• Garnish with additional chopped basil if desired.