Baked Mediterranean Catfish recipe on THE HIVE
9. Mediterranean Catfish Fillets. Mediterranean Catfish Fillets is a delicious and easy-to-make recipe. The seasoned catfish fillets are sautéed in olive oil and topped with black olives, tomatoes, and artichokes. The combination of flavors creates a Mediterranean-inspired dish that is both flavorful and healthy.
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Instructions. 1) Heat olive oil in a large skillet over medium heat. 2) Season catfish with salt, pepper and oregano. 3) Once the oil is hot, add the catfish fillets. Cook for two minutes, then carefully flip and cook for an additional two minutes.
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Once the oil is hot, add the catfish fillets. Cook for two minutes, then carefully flip and cook for an additional two minutes. In a small mixing bowl, combine the minced garlic, diced tomatoes, black olives and artichoke hearts. Season with additional salt and pepper. Spoon the mixture over the top of the fish.
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Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so. Pat fish dry and season with salt and pepper on both sides. Pour ½ of the cooked tomato sauce into the bottom of a 9 ½" x 13" baking dish.
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When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky.
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3. Lightly brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish. Spoon equal amounts of vegetable mixture on top of each fillet. Bake 15 minutes or until fish flakes easily. Serve with crumbled feta cheese if desired. Serves 4. Recipe provided by The Catfish Institute.
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Directions: 1. Heat the olive oil in a large skillet over medium heat. Add the green pepper, onion and garlic, and saute for 2 to 3 minutes, or until the vegetables become translucent.
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There is no way to adequately describe Catfish Marbella's unique, incredible, and delicious Mediterranean flavors. Beautiful in presentation, intense in flavors, and moderately easy to prepare, this baked catfish dish will impress your family and friends. Everyone gives it a resounding 5-star rating.
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Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan. In a small bowl, mix Parmesan cheese, butter, and mayonnaise. Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over.
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Preheat oven to 450° F. Heat oil in sauté pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers. Lightly brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish.
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Preheat oven to 450º F. Heat oil in sauté pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers. Lightly brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish.
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HEAT oil in sauce pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers. LIGHTLY brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish.
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PREHEAT oven to 450ºF. HEAT oil in sauté pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers. LIGHTLY brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish.
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Roast the vegetables in the preheated oven for 20 minutes. After 20 minutes, remove the baking dish, and carefully stir in the wine. Place the catfish fillet on top of the vegetables, season it with the remaining salt and pepper, and drizzle with the remaining 1 tablespoon of olive oil.
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Heat the olive oil in a large skillet over medium heat. Add the green pepper, onion, and garlic, and sauté for 2 to 3 minutes, or until the vegetables become translucent. Add the chicken broth, tomatoes, oregano, basil, and black pepper, bring to a boil and cook for 2 minutes. Reduce the heat to medium-low. Place the catfish fillets over the.
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Season catfish fillets with ½ teaspoon of salt and ¼ teaspoon of cayenne pepper. Set aside on a wax paper-lined baking sheet. Heat oil in a dutch oven or a large, heavy saucepan over medium heat.
