Friday, March 18, 2011

Catfish on Lemon Beds Swimming in Olive Oil with Artichoke Hearts and Kalamata Olives

Don't know what to have for dinner tonight? Here's an elegant 5-ingredient entrée brimming with flavor. It's super simple to assemble, all you have to do is sandwich catfish filets between tangy lemon slices, season with salt and pepper then blast with olive oil and top with delicate artichoke hearts and abundant flavored Kalamata olives. It's an irresistibly yummy combination. This savory sensational dish speaks for itself, so the choice of sides don’t need to be overly embellished, couscous and peas will round out the meal beautifully.

Just about any mild tasting white fish will work with these ingredients. Catfish happened to be on sale, but halibut, flounder, grouper and cod are a few examples of mild tasting white fish that will work with similar results.

Catfish on Lemon Beds Swimming in Olive Oil with Artichoke Hearts and Kalamata Olives

16 thinly sliced lemons, (about 2-3 lemons) seeds removed

4 fresh catfish fillets

½ cup extra virgin olive oil


Fresh ground black pepper

1 can artichoke hearts, drained of water, quartered

½ cup Kalamata olives, pitted, roughly chopped

Preheat oven to 350°. Arrange 8 lemon slices in the bottom of a 15 x 10-inch baking dish (4-quart capacity) and top with catfish fillets. Top with remaining slices of lemon. Pour olive oil evenly over fillets, season with salt and pepper. Bake for 20 minutes uncovered. Remove lemon slices from the top of fillets. Distribute artichoke hearts and Kalamata olives over fillets. Spoon any olive oil essence over the combination. Bake for an additional 10 minutes or until fish is cooked through. Carefully transfer fillets to individual serving plates, discarding lemons slices from the bottom of the filets. Serve immediately. Yield: 4 servings.