• 2 tomatoes, chopped
• 1 cup yellow bell pepper, seeded and chopped
• 1/2 cup bottled roasted red bell peppers, chopped
• 16 Kalamata olives, stoned and chopped
• 2 tsp. Dijon mustard
• 4 cloves garlic
• 1-1/4 lbs. capers, rinsed
• 4 flat anchovies, or 1 Tbs. plus 1 tsp. anchovy paste
• 2 tsp. sundried tomato paste (optional)
• 4 medium zucchini, peeled and cut into 1/2 inch dice
• 1 Tbs. plus 1 tsp. walnut oil (optional)
• 2 tsp. sea salt
• 1 tsp. pepper
• 1/4 cup olive oil
• 1 Tbs. plus 1 tsp. balsamic vinegar
• 4 whole catfish or other fish fillets, dressed, rinsed and patted dry

Combine all ingredients, except fish, in a bowl and mash together. Let stand 1 hour. Preheat oven to 400°F. Place half the vegetable mixture in the center of a large piece of foil. Place fish on veggies. Top with remaining veggies. Enclose and fold foil over to seal on top and sides. Place on a baking sheet and roast 25 minutes for whole fish, 15-20 minutes for fillet.

Per serving: calories 366, fat 21.0g, 50% calories from fat, cholesterol 96mg, protein 31.4g, carbohydrates 15.6g, fiber 4.7g, sugar 8.6g, sodium 742mg, diet points 8.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 3.3

  view detailed nutritional information

The recommended wine is: Sauvignon Blanc.