Did you know that horseradish is considered a power food? Full of antioxidants and great for your immune system, especially during this time of year (New York’s cold and flu season), I decided to put it to use the other night. In my unending quest for something simple, quick and different for dinner, I made up this Catfish Roasted with Tomatoes and Horseradish recipe. It was delicious! My husband loved it! And it’s so simple it’s stupid, but it tastes like so much more – just my kind of food for a busy weeknight.

Now I’m sure you can use any store bought horseradish, but if you can find a Polish brand, I highly recommend it. In Eastern Europe, horseradish grows like a weed, so the Poles really know their stuff and it is always on their tables with roasted meats.

While this recipe may sound unusual, it was delicious and super healthy to boot! Horseradish has had a long history as a versatile herbal remedy, however due to recent studies, it is also becoming known to have anticancer benefits. It contains significant amounts of cancer-fighting compounds called glucosinolates, which increase the liver’s ability to detoxify carcinogens and may suppress the growth of tumors. Although broccoli, Brussels sprouts, and other cruciferous vegetables also contain these compounds, horseradish has up to 10 times more glucosinolates than broccoli. So now you know!



2 catfish fillets – about 1 lb. total

2 – 3 tomatoes, sliced ¼” thick

Olive oil

Horseradish – about 13 teaspoons



Preheat oven to 425 degrees.

Rinse catfish fillets well and pat dry with paper towels.

Tomatoes with horseradish on a pan. Slick a baking sheet with a thin film of olive oil. Arrange sliced tomatoes roughly in the shape of your fish fillets. Drizzle a tiny bit of olive oil over all. Put a dab of horseradish on each tomato slice – about a teaspoon – then salt and fresh ground pepper over all. Catfish with tomatoes and horseradish ready to be cooked.Lay your fish fillets on top. Drizzle a bit of olive oil on top of the fillets and spread around with your fingertips. Salt and pepper to taste on top.

Roast in the oven 12 – 17 minutes, until the fish flakes. Serve with LOVE immediately. Enjoy!



About The Author

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient www.lovethesecretingredient.net came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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