Scalloped Tomatoes with Catfish

26 Sep

I had one huge, absolutely ginormous, amazingly beautiful beefsteak tomato my dad had given me a few days ago that was just on the latter end of perfectly ripe.  I went out of town to South Bend this weekend with my dad to watch the Notre Dame-Stanford game, so I wanted to make use of such a delicious-looking tomato rather than let it go to waste.  I was looking through my bookmarked recipes labelled “tomato” and found the wonderful Ina Garten recipe linked below and decided to give it a whirl.  This dish turned out great.  I wouldn’t waste my time with it unless you have farmer’s market or homegrown tomatoes, though – I have a feeling it wouldn’t be nearly as good with a sub par tomato.

Scalloped Tomatoes with Catfish

Scalloped Tomatoes:

Serves 2

Adapted from Ina Garten

4-5 tbs. olive oil, divided

3 cups scallion bread (recipe follows), diced into 1/2″ to 1″ cubes

6 cloves garlic, thinly sliced

1/2 small Vidalia onion, cut into half moon slices

1 very large beefsteak tomato, 1/2″ diced (roughly 5 cups diced)

2-3 tsp. salt

1 tbs. sugar

1/4 cup fresh basil leaves, julienned

1/4 cup Parmesan cheese, grated

Non-stick cooking spray

Preheat oven to 350°.

Coat a 5-6 cup baking dish with non-stick cooking spray.

In a large sauté pan, heat 2-3 tbs. of olive oil over medium-high heat.  Add cubed scallion bread and sauté 8-10 minutes, tossing frequently, until bread is deep golden brown on all sides.  If necessary, add more olive oil 1 tbs. at a time.  Remove croûtons from heat and place in the baking dish.

Add the remainder of the olive oil to the sauté pan and turn heat to medium-low.  Add garlic and onions and sauté until onions are translucent, roughly 5 minutes.  Add the tomatoes, salt and sugar and sauté, stirring frequently, until heated through.  Remove from heat and add basil leaves.  Add tomato, garlic and onion mixture to the baking dish with croûtons.  Mix thoroughly.  Top with Parmesan cheese.  Bake, uncovered, 30-40 minutes until cheese is golden brown and bubbly and tomato mix is heated through.  Serve topped with catfish.


2 frozen catfish fillets, defrosted

1-2 tbs. freshly cracked black pepper

2 tsp. garlic powder

2 tsp. crushed red pepper flakes

1 tbs. olive oil

1 tsp. Brummel & Brown

Season fish liberally with black pepper, garlic powder, and crushed red pepper flakes on both sides and let rest until room temperature.

In a medium sauté pan, heat olive oil and butter over medium heat until butter is melted.  Add fish and sauté roughly 4 minutes per side until cooked through.  Serve atop scalloped tomatoes.

Scallion bread:

1/2 cup water

2 tsp. Brummel & Brown

1/2 cup chopped scallion

1 egg

1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. garlic powder

1/4 tsp. freshly cracked black pepper

1 3/4 cups bread flour

1 tsp. instant yeast

Non-stick cooking spray

Combine all ingredients in a bread machine.  Set the machine on the “Dough” cycle and allow to run.  When cycle is almost complete, turn your oven to “warm” and spray a bread pan with non-stick cooking spray.  Remove the dough from the bread machine and place in a bread pan.  Turn oven off and set bread in oven for one hour and allow to rise.  Remove bread from oven and heat oven to 350º.  Bake the bread for 30 minutes.  Remove from oven and let cool before removing from pan.

One Response to “Scalloped Tomatoes with Catfish”


  1. Healthy Tomato Soup « Kelseyincleveland's Blog - September 28, 2010

    […] out to be wonderfully flavorful and quite filling.  For a more filling option, pair this with some homemade croûtons or a grilled […]

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