Cat Fish – Helen Krafsur

1 cup pimiento-stuffed green olives, drained, and chopped
1 Tbsp chopped capers
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
3 tablespoons chopped fresh flat-leaf parsley, some hot red peppers (my addition)
4 (6-oz) catfish fillets
Accompaniment: lemon wedges

Stir together olives, capers, oil, zest, peppers, 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 top of olive mixture, then tightly cover skillet. Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

Makes 4 servings.
Gourmet
November 2003