Veggie Fish Fillets
Cooking Time: 20 min
4 catfish fillets
1 1/2 teaspoons salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon paprika
3 tablespoons olive oil, divided
2 zucchini, diced
2 summer squash, diced
1/2 cup chopped onion
3 garlic cloves, chopped
5 plum tomatoes, diced
1/2 teaspoon Italian seasoning
1 tablespoon slivered fresh basil
1. Sprinkle catfish evenly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika; set aside.
2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add zucchini, summer squash, onion, and garlic; cook 5 minutes. Stir in tomatoes, Italian seasoning, and remaining salt and pepper; continue cooking 4 to 5 minutes, or until vegetables are tender. Remove to a bowl and cover to keep warm.
3. Add remaining oil to skillet and saute catfish 4 to 5 minutes per side, or until fish flakes easily with a fork and is golden brown. Remove fish to a platter, top with vegetables, sprinkle with basil, and serve immediately.
For more delicious recipes using all-American farm-raised catfish click here.