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