Description
This recipe features pan-seared catfish fillets topped with a bright and fresh citrus gremolata. It’s a quick and flavorful dish, perfect for a weeknight meal.
Ingredients
Scale
- 4 (6-ounce) catfish fillets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
Instructions
- Pat the catfish fillets dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the catfish fillets to the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- While the catfish cooks, prepare the gremolata. In a small bowl, combine chopped parsley, lemon zest, orange zest, minced garlic, and lemon juice. Stir to combine.
- Remove the cooked catfish from the skillet and place on serving plates.
- Spoon the citrus gremolata over each catfish fillet. Serve immediately.
Notes
- For extra flavor, you can marinate the catfish in a little lemon juice and olive oil for 15 minutes before cooking.
- This dish pairs well with roasted vegetables or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with gremolata
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg