Active Time

　　10 min

　　Total Time

　　25 min

　　

Ingredients

Makes 6 servings

　　1 (28-ounce) can whole tomatoes in juice

　　1 tablespoon olive oil

　　2 garlic cloves, finely chopped

　　Rounded 1/4 teaspoon cayenne

　　3/8 teaspoon ground cinnamon

　　1/4 teaspoon ground cumin

　　1/8 teaspoon ground allspice

　　1/8 teaspoon ground ginger

　　1 1/4 teaspoons salt

　　1 1/2 teaspoons sugar

　　6 (5-ounce) catfish fillets

　　3 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.

　　

Step 3

Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.