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

Ingredients

Photo is of raw ingredients on a cutting board

  • 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 
Photo is of raw catfish fillet in a hot skillet

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

Photo is of cooked catfish fillet in a hot skillet

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.

Photo is of garlic being sauteed

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

Photo is of red bell peppers being added to the garlic

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

Photo is of cream being added to the skillet

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.

Photo is of the plated catfish dish

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.

 

Photo is a closeup of plated catfish with roasted red pepper sauce

Photo is a side angle of plated catfish dish

Photo is an angle of plated catfish dish

Photo is an overhead shot of plated catfish dish

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