Just a quick question

[gbhunter]

Well last week I made catfish. I thought it was good tell me what you think of this preparation.
I took equal amounts of celery onion and tomato, laid them down on the bottom of a shallow pan.
Then I placed the fish on top of this bed of vegetables and covered the fish with more of the same vegetables. I seasoned the fish before placing it in with salt, pepper, cayenne and garlic. I covered the pan with aluminum foil and baked until the fish flaked. I thought it was good but my wife stated the fish was bland. Correct me if I am wrong are you not supposed to eat the fish and veggies at the same time (something she did not do), and that is what provides the flavor? Or is there some way to infuse the fish with the flavor of the vegetables?

[GreaseChef]

Sounds good to me, and I would absolutely agree, especially with fish, that the fish should share some space on the fork with the veg.

In my opinion, fish should not have an overpowering flavour of its own.(Salted/ cured fish being an exception, one I do not enjoy.)

Perhaps next time you could blenderize your wife's portion to ensure proper flavour mixing.

[Pete]

Sounds good, but I would also do a couple of more things. I would add some fresh herbs, chopped and sprinkled over the fish, or placed in the cavity if the fish was whole. I would also add a liquid of some sort, not much, but a little to help keep the fish moist and add some flavor. White wine, cream and or a little tomato juice would all work well.

[castironchef]

I agree with the above suggestions. In addition, you can make up a bit of some simple sauce, a beurre blanc, e.g., to pour over the fish upon serving.

[panini]

I personally find that the more and more farm raised fish we have, the blander the taste. The only catfish I fry,broil,sautee,bake, etc is out of the lake. The farm raised I blackend in a heavy skillet. I don't even eat roughy,talapia etc. farm raised anymore.
I agree with Pete on the fresh herbs, even in a mortar to provide a more intense flavror.
I really likje catfish, fresh basil,tomato,garlic & cream

[Jeebus]

Originally Posted by panini

I personally find that the more and more farm raised fish we have, the blander the taste. The only catfish I fry,broil,sautee,bake, etc is out of the lake. The farm raised I blackend in a heavy skillet. I don't even eat roughy,talapia etc. farm raised anymore.
I agree with Pete on the fresh herbs, even in a mortar to provide a more intense flavror.
I really likje catfish, fresh basil,tomato,garlic & cream

You shouldn't be eating roughy unless it is farm raised as it is an endangered species.

http://www.endangeredfishalliance.org/efafishlist.htm

[Suzanne]

Catfish is a bland fish, no getting around that. And as Panini said, farm-raised is even more bland. To my palate, the only good thing about farm-raised catfish is that it doesn't have that muddy flavor bottom-feeders naturally get.

Your preparations sounds fine to me, too. Maybe next time just a little more salt and pepper? After all, salt brings out natural flavors in other foods. Or, if you don't want more sodium, add some grated lemon zest and lemon juice. Those should brighten it up a bit.