This is a family favorite dish. If you are looking for something that is quick and easy to make during a week night and you are mindful of being healthy on a budget, then this simple recipe is just right for you !
1 cup pimento-stuffed green olives, rinsed, drained, sliced
2 Tablespoons olive oil
1 teaspoon finely grated lemon zest
3 Tablespoons chopped fresh Italian parsley
A squeeze of lemon juice
Four 6-ounce catfish fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, serving
Stir together olives, oil, zest , 2 tablespoons of parsley and a squeeze of lemon juice into a bowl.
Oil a 12-inch non-stick skillet with a tight fitting lid. Season catfish with salt and pepper and arrange skinless side down in the skillet, tucking thinner ends of each fillet under.
Mound olive mixture on top of fillets.
Place a sheet of parchment paper on top of mixture and cover skillet.
Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. To serve, sprinkle with remaining parsley and serve with lemon wedges.