4 x 250 g Catfish Fillets/Cutlets (or hake fillets)
Salt and Pepper
60 ml (4 T) butter
4 small fresh bay leaves

30 ml (2 T) olive oil
1 onion, sliced
1 medium red pepper, seeded and sliced
4 large ripe tomatoes, skinned and chopped
10 ml (2 t) sugar 10 ml (2 t) chopped fresh oreganum
5 ml (1 t) paprika
5 ml (1 t) crushed garlic
fresh chopped parsley
salt and pepper to taste

To Serve

First prepare the sauce. Heat the oil, add onion and red pepper and sauté for a few minutes. Add chopped tomatoes and remaining ingredients for sauce. Simmer for 10 minutes.

Season fillets/cutlets with salt and peppers. Place in a greased baking dish and dot with a little butter. Cover top of fillets with sauce. Place a bay leaf on each fillet. Cover with a lid or secure with foil. Bake in a preheated oven at 180 °C for 10 - 12 minutes. Sprinkle with fresh chopped parsley and serve with fresh veggies, mashed potatoes or savory rice.

The freshwater fish can be substituted for any fresh line fish from the sea