Catfish I

4 cat fish filets (about 2 pounds)

Creole seasoning, to taste

1 tablespoon olive oil

8 slices lime

One 14.5-ounce can diced tomatoes with Italian style herbs

Fresh parsley, chopped (optional)

Preheat oven to 350F. Rub Creole seasoning on catfish. Place in baking dish and sprinkle with olive oil. Place 2 slices of lime on each filet. Pour tomatoes over top and bake Serve sprinkled with fresh parsley.

Serves 4.