Summer Vegetable and Catfish Casserole Recipe

Serves/Makes: 6

Ingredients:

• 6 catfish fillets (about 6 ounces each)
• 2 yellow squash, cut into
• 1/4-inch slices
• 2 zucchini, cut into 1/4-inch slices
• 4 plum tomatoes, cut into 1/4-inch slices lengthwise
• 1 tablespoon olive oil juice of 2 fresh lemons
• 1 clove garlic, finely chopped
• 1 teaspoon New Mexico or Anaheim red chile powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium red bell pepper
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 leek, white and green parts, diced
• 1/4 cup heavy cream
• 1/2 cup fish stock
• 1 tablespoon fresh thyme, finely chopped
• 1 1/2 tablespoons butter

How to cook Summer Vegetable and Catfish Casserole:

• In a bowl, combine the yellow squash, zucchini, and tomato slices. Add the olive oil, lemon juice, garlic, red chile powder, and half of the salt and black pepper. Mix together to thoroughly coat the vegetables and set aside.
• Roast the red bell pepper using the open flame method, then peel, seed, and dice it.
• Cut the fresh corn kernels from the cob. In a small saucepan, blanch them in boiling water until cooked, 3-4 minutes.
• In a separate bowl, combine the leek, corn kernels, and diced red bell pepper. Mix together and set aside.
• In a 10 by 12 by 2-inch casserole dish, make a single layer of the yellow squash, zucchini, and tomato slice mixture, until you have covered the bottom. Make a second layer with one-half of the leek, corn, and roasted red pepper mixture.
• Repeat the process until you have 3 layers of the yellow squash, zucchini, and tomato mixture, and 2 layers of the leek, corn, and roasted red pepper mixture.
• Preheat the oven to 350°F (180°C).
• Pour the heavy cream and fish stock on top of the layered vegetables in the casserole dish and bake for 15 minutes. Remove from the heat and place the catfish fillets on top. Sprinkle with the chopped thyme and the remaining salt and black pepper. Place 1/4 tablespoon of butter on each of the catfish fillets and return the casserole dish to the oven. Bake uncovered for an additional 10 minutes, until the catfish fillets are cooked.
• Serve the Summer Vegetable and Catfish Casserole immediately.

Note:
The Summer Vegetable and Catfish Casserole recipe very easy to prepare and so good!

This recipe for Summer Vegetable and Catfish Casserole serves/makes: 6

The Summer Vegetable and Catfish Casserole recipe is adopted from The Foods of The Southwest Indian Nations by Lois Ellen Frank – 2002.Main Ingredient: Catfish (more Catfish recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: American (more American recipes)