Ingredients
Scale
- 4–6 catfish fillets patted dry
- 1–2 tablespoons olive oil
- Salt and pepper
- 2 teaspoons dried oregano
- 2 cloves minced garlic
- 1 Roma tomato diced
- 4 ounces sliced black olives
- 1 cup artichoke hearts chopped
- 4 ounces feta cheese
- 2 tablespoons chopped parsley optional
Instructions
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.
Restaurant Recipe Description:
Seasoned catfish fillets are sautéed in olive oil, then topped with black olives, tomatoes and artichokes.
- Prep Time: 15
- Cook Time: 6