Ingredients
1
cup pimiento-stuffed green olives, drained, rinsed, and chopped
2
tbsp extra-virgin olive oil
1
tsp finely grated fresh lemon zest
3
tbsp chopped fresh flat-leaf parsley
Accompaniment: lemon wedges
Directions
1.
Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.
2.
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.
3.
Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.
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