1 cup pimiento-stuffed green olives, drained, and chopped
\n1 Tbsp chopped capers
\n2 tablespoons extra-virgin olive oil
\n1 teaspoon finely grated fresh lemon zest
\n3 tablespoons chopped fresh flat-leaf parsley, some hot red peppers (my addition)
\n4 (6-oz) catfish fillets
\nAccompaniment: lemon wedges<\/p>\n
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.<\/p>\n
Makes 4 servings.
\nGourmet
\nNovember 2003<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading