1 tablespoon olive oil 1 lemon cut in slices 1 medium onion, chopped 1 large rib celery with leaves, chopped 1 medium green or red bell pepper, seeded, cubed 2 cloves garlic, minced 1 28-ounce can low-sodium whole tomatoes, coarsely chopped 1 medium lemon, thinly sliced 1 tablespoon paprika 2 teaspoons Worcestershire sauce 2 bay leaves, halved ½ teaspoon salt, optional ¼ teaspoon dried thyme, crumbled 3 to 4 drops hot pepper sauce
2 pounds catfish fillets
In large skillet over medium heat, preheat oil 2 minutes; add onion, celery, bell pepper and garlic. Cook and stir until tender, about 5 minutes.
Add tomatoes with liquid, lemon slices, paprika, Worcestershire sauce, bay leaves, salt, thyme and pepper sauce; simmer, uncovered, 15 to 20 minutes, or until sauce is slightly thickened, stirring occasionally.
Add fish; spoon sauce over fish. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 10 to 15 minutes, until fish Hakes easily when tested with a fork.