Ingredients

• 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

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Instructions

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