This catfish recipe is prepared in a skillet with tomatoes, capers and olives. Not only is it delicious it is very healthy.
Although I used catfish for this you can really use any white fish that is mild and firm such as tilapia or sole. It will work great with any of these. We will be marinating the fish in a container with lemon juice for about 10 minutes. This will contribute to a deeper flavor in your fish.
We will also precook the fish by frying it for a few minutes on both sides before we finish the dish. As soon as the flesh whitens, flip it and remove it when the other side does the same. You will finish cooking this once you prepare your tomato sauce.
This is what you need for this exquisite catfish recipe:
8 catfish fillets – or any white, firm, mild fish such as tilapia
1 ½ large lemons – juiced
1 large white onion – sliced
2 garlic cloves – minced
3 tomatoes – peeled and chopped
1 tsp. crushed oregano
½ tsp. dried thyme
1 TBS capers
½ cup pitted and chopped green olives
½ cup chopped parsley
1 tsp. salt
1 tsp. black pepper
Place the fish fillets in a non-reactive dish and cover with the lemon juice. Allow sitting for about 10 minutes.
Heat a skillet and add the oil. Cook the fish, in batches, until they turn white on each side. Set the fish aside.
Add the onion to the skillet and cook for about 5 minutes – until onion is translucent. Add the garlic and cook, stirring often, for a couple of minutes. Add the tomatoes, mix and cook for 4 to 5 minutes. Add the oregano, thyme, capers, olives, parsley, salt and pepper. Mix well.
Return the fish to the skillet by placing it directly onto the tomatoes. Cover the pan and cook for another 6 to 7 minutes – until the fish is completely cooked through. Serve the fish on a platter with the tomato sauce on top. Enjoy!
CALORIES 211.53.; FAT 9.57 grs (sat 0.78; mono 4.09; poly 0.59); PROTEIN 24.39 grs ; FIBER 1.78 grs; CARBS 8.35 grs; CHOLESTEROL 0.00 mg; IRON 2.42 mg; SODIUM 619.31 mg; CALCIUM 73.86 mg
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