SEAFOOD SUNDAY

We love seafood and I try to fix it at least once a week and most of the time twice. I'm always looking for new ways to prepare fish and today's recipe sounds like a winner. It comes from the current issue of FOOD NETWORK MAGAZINE.

CATFISH BAKED IN FOIL
1 c. couscous (preferably whole wheat)
2 tbsp. extra-virgin olive oil
3/4 tsp. smoked paprika
Kosher salt and freshly ground pepper
4 (6 oz.) skinless catfish fillets
1/3 c. roughly chopped fresh parsley or mint
1 medium red onion
1 c. cherry tomatoes, halved
2 cloves garlic, finely chopped

1.Preheat the oven to 425. Lay a 2 1/2 foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine mesh sieve under cold water. Mix the olive oil, paprika, and 1/4 tsp. each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tbsp. of the seasoned oil and spread in a 8 inch square layer.

2.Brush the fish fillets on both sides with 1 tbsp. seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes,garlic and the remaining seasoned oil in a bowl, then scatter evenly over the fish and the couscous. Drizzle with 2/3 c. water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet(on the baking sheet) to the oven and bake for 25 minutes.

3.Open the foil packet; divide among the plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with lemon juice.