Are you looking for that perfect recipe that’s waistline friendly, easy enough to cook for a quick weeknight meal, and that you can serve these next few Fridays of Lent? If so, try the recipe below for Baked Catfish Mediterranean and you’ll have a dish that you and your entire family will love!
My recipe for Baked Catfish Mediterranean is from the Catfish Institute www.uscatfish.com in Belzoni, Mississippi. With my West Alabama roots, I love that this delicious dish calls for U.S. Farm Raised Catfish, but, you could also use tilapia, salmon, grouper, etc., as this recipe is very versatile. Mediterranean Baked Catfish is a low calorie, low carb crowd pleaser that takes only minutes to bake, but, will taste like you spent hours in the kitchen!
So, go ahead and make it for those you love this weekend, you’ll all be glad that you did! Enjoy!
Baked Catfish Mediterranean
4 U.S. Farm-Raised Catfish Fillets
1 tablespoon olive oil
1 cup zucchini, diced
½ cup red onion, sliced
2 garlic cloves, minced
½ cup mixed Mediterranean olives, halved
½ cup grape tomatoes, halved
2 tablespoons fresh basil, chopped
1 tablespoon capers
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup crumbled feta cheese, optional garnish
- Preheat oven to 450 degrees Fahrenheit
- Heat oil in sauté pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers.
- Lightly brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish. Spoon equal amounts of vegetable mixture on top of each fillet. Bake 15 minutes or until fish flakes easily. Serve with crumbled feta cheese if desired.
Recipe and picture by the Catfish Institute www.uscatfish.com