Catfish Lasagna

Okay, just to let you all know, this “lasagna” does not contain pasta.  Now you might argue that I cannot call it lasagna because it really isn’t lasagna… well, I’ve had an eggplant lasagna at some hippie vegan restaurant in Toronto and they used slices of eggplant instead of pasta, so there! if they can do it, so can I 🙂

Catfish Lasagna

Ingredients (serves 3):

– 6 large catfish fillets (I used Cajun marinade, but it’ll taste just as good even if you use nothing but salt & pepper)

– 1 can of (real) crab meat

– 1 bunch of enoki mushrooms, chopped

– 1 tsp of masago (aka. flying fish roe.  OPTIONAL)

– 2 tsp Parmesan cheese

Directions:

1) Mix the last 4 ingredients together.

2) On a lightly oiled baking casserol/pan/whatever you like to use, place half of the catfish fillets down.

3) Cover each fillet with crab-mixture evenly.

4) Place remainder of fillets on top of the crab-mixture, making a “sandwich” with the crab meat in between the fillets.

5) Bake at 375 F for 25-35 mins, or until fish flakes easily.

The crab meat goes very well with catfish.  If you like seafood, you should try this recipe.

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1 Response to “Catfish Lasagna”


  1. 1 basia February 10, 2010 at 6:19 am

    Unfortunately, I do not like seafood, but I am all for trying “alternative” lasagnas! You have to start posting photos with your recipes!


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