Mediterranean Catfish with Gremolata Topping

Fresh tomato flavours combine perfectly with the lightly breaded catfish. A fresh zip of parsley and lemon finish off this colourful and easy meal.

Serves: serves 4.
Prep Time: 10 minutes
Cook Time: 16 minutes


4 catfish fillets, 6 to 8 oz (180 to 250 g) each

4 tomatoes, cored and cut into ½-inch (1 cm) dice, about 4 cups (1 L)

2 Tbsp. (30ml) minced red onion

1 Tbsp. (15 ml) chopped fresh parsley

3 Tbsp. (45 ml) extra-virgin olive oil

1/4 tsp (1 ml) each salt and pepper

2/3 cup (150 ml) dry breadcrumbs

2 Tbsp. (30ml) butter

Gremolata Topping:

2 Tbsp. (30ml) chopped fresh parsley
1 clove garlic, minced
1 tsp (5 ml) finely grated lemon rind

Cooking Instructions:

In a bowl, combine tomatoes, red onion, parsley, 1 Tbsp. (15 ml) of oil and half each of salt and pepper; set aside.

Gremolata Topping: In a small bow, combine parsley, garlic and lemon rind; set aside.

In a shallow dish, combine breadcrumbs with remaining salt and pepper. Dredge catfish fillets on both sides in breadcrumb mixture.

Heat 1 Tbsp. (15 ml) of remaining oil and half of butter in large nonstick skillet over medium high heat and panfry 2 fillets for about 8 minutes, turning once or until golden and fish flakes when tested with a fork. Repeat with remaining oil, butter and catfish.

Divide tomato mixture onto 4 dinner plates and top with catfish. Sprinkle each with some of the Gremolata Topping before serving.