Catfish with Green Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup pimiento-stuffed green olives, drained, rinsed, and chopped |
2 tablespoons extra-virgin olive oil |
1 teaspoon finely grated fresh lemon zest |
3 tablespoons chopped fresh flat-leaf parsley |
4 (6-ounce) catfish fillets |
accompaniment: lemon wedges |
Directions:
1. Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.
2. Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.
3. Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.
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