Light and flaky catfish drenched in a rich, velvety roasted red pepper sauce pairs perfectly with greens and pasta for a meal worth sharing. Don’t forget the crusty bread for sopping!   

Serves 2

Prep time: 20 minutes

Cook time: 15 minutes


  • 2 Heartland Catfish Fillets 
  • 3 Tablespoons Butter, divided 
  • ½ Red Bell Pepper*, roasted, peeled and chopped 
  • ½ Red Bell Pepper*, roasted, peeled and puréed
      *Substitute for 6 oz. Roasted Red Bell Peppers in jar 
  • 1 Onion, diced 
  • 2 Cloves Garlic, diced 
  • ½ Cup Heavy Cream 
  • ½ Cup Parmesan Cheese 
  • Salt and Pepper, to taste 
  • ¼ Cup Parsley, chopped 

Melt one tablespoon butter in a heavy-bottomed, non-stick skillet. Sear one fillet for 3-4 minutes on each side until cooked through.

Season to taste with salt and pepper, then remove fillet from pan and set aside to rest. Repeat with one more tablespoon of butter and remaining fillet.

Add final tablespoon of butter to the pan with onion and garlic. Sauté until translucent and fragrant, about 4-5 minutes.

Add chopped and puréed roasted red peppers to the pan, stirring intermittently for another 4-5 minutes.

Stir in heavy cream and Parmesan cheese, then remove the pan from the heat. Add half of chopped parsley to the sauce. Taste and add additional salt and pepper if needed.

Plate the catfish with sauce spooned on top and garnish with remaining chopped parsley. Serve with pasta, a green salad and a slice of crusty bread.


This recipe was inspired by Tilapia in Roasted Pepper Sauce from Cooktoria.