Main Course Quick & Easy

Catfish with a Taste of Tuscany

★★★★ ☆ 4.4 (497)

This dish combines tender catfish with the vibrant flavors of sun-ripened tomatoes, garlic, and fresh herbs for a delightful Mediterranean twist. Perfect for a quick weeknight dinner that feels both comforting and sophisticated.

◷ 20 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

4 (4 ounce) fillets catfish 1 tablespoon lemon juice ½ teaspoon salt ¼ teaspoon black pepper ¼ cup freshly grated Parmesan cheese 2 tablespoons butter, softened 1 ½ tablespoons mayonnaise 4 roma tomatoes or sun-dried tomatoes, sliced thin

Chicken and Vegetable Pasta Stir-Fry

Instructions

Step 1

Start by heating your broiler to 500 degrees and lightly spray a broiling pan with nonstick cooking spray. Give both sides of the catfish fillets a good brush of lemon juice, then season them with salt and pepper. Lay the fillets skin-side down on the prepared pan.

Step 2

Next, mix together the Parmesan cheese, butter, and mayonnaise in a small bowl until well combined.

Step 3

Put the fish under the broiler, about 4 inches from the heat, and cook for around 6 minutes. Take the pan out, carefully flip the fillets over, and spread that cheesy mixture evenly on top of each one. Add a few slices of tomato on top.

Step 4

Pop the pan back under the broiler for another 4 to 6 minutes, or until the fish flakes easily when you poke it with a fork. Serve warm and enjoy!

Why You’ll Love This Recipe

This dish combines the rich, mild flavor of catfish with the fresh, vibrant herbs and spices typical of Tuscan cooking. It’s a perfect balance of savory and aromatic that feels both comforting and elegant. Plus, it’s quick to prepare, making it great for weeknight dinners or special occasions.

Serving Suggestions

Serve this dish alongside roasted vegetables or a simple green salad with a lemon vinaigrette. A side of garlic mashed potatoes or crusty bread also pairs wonderfully, helping to soak up the delicious sauce and herbs.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to avoid drying out the fish. Avoid freezing, as the texture may change once thawed.