Mediterranean Catfish Fillets

Seasoned catfish fillets topped with artichoke hearts, black olives, tomatoes and feta cheese on a white plate with a fork and toasted bread

5 from 1 vote

Add this easy and delicious catfish recipe to your weeknight dinner arsenal. Seasoned catfish fillets are sautéed in olive oil, then topped with black olives, tomatoes and artichokes.

Course Entrees, Main Courses

Cuisine American, Mediterranean

Cook Time 6

Servings people

Calories 260kcal

Author Lisa B.

Ingredients

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

Heat olive oil in a large skillet over medium heat.
Season catfish with salt, pepper and oregano.
Once the oil is hot, add the catfish fillets. Cook for two minutes, then carefully flip and cook for an additional two minutes.
In a small mixing bowl, combine the minced garlic, diced tomatoes, black olives and artichoke hearts. Season with additional salt and pepper.
Spoon the mixture over the top of the fish. Cover the skillet and continue to sauté for two minutes until the topping is heated through.
Remove the pan from the heat. Sprinkle with crumbled feta and chopped parsley.

Video

Notes

Storage: Cooked catfish fillets should be stored in an airtight container in the refrigerator within two hours. Fish should be consumed within four days.

Reheating: Mediterranean catfish can be reheated in the microwave for 1-1:30 until heated through.

Freezing: I don’t recommend freezing this dish once it has been cooked, as it could change the texture of the fish and cause it to turn mushy.

Nutrition