1) Heat olive oil in a large skillet over medium heat.

2) Season catfish with salt, pepper and oregano.

3) Once the oil is hot, add the catfish fillets. Cook for two minutes, then carefully flip and cook for an additional two minutes.

4) In a small mixing bowl, combine the minced garlic, diced tomatoes, black olives and artichoke hearts. Season with additional salt and pepper.

5) Spoon the mixture over the top of the catfish. Cover the skillet and continue to sauté for two minutes until the topping is heated through.

6) Remove the pan from the heat. Sprinkle with crumbled feta and chopped parsley.

 

Seasoned catfish fillets are sautéed in olive oil, then topped with black olives, tomatoes and artichokes.