Catfish with Green Olives

Catfish with Green Olives
Photo by Romulo Yanes


  • 1 teaspoon fresh lemon zest
  • lemon wedges
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh flat-leaf parsley
  • 4 6-oz catfish fillets
  • 1 cup pimiento-stuffed green olives

Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl. 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 t...

View full recipe at Epicurious


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