Mediterranean Catfish
Elevate your dinner table with the vibrant flavors of Mediterranean Catfish, a wholesome and elegant dish that’s as easy to prepare as it is delicious. Tender catfish fillets are seasoned with a fragrant blend of cumin, paprika, and oregano, then seared to golden perfection. They’re nestled in a luscious, aromatic sauce of sautéed garlic, sweet cherry tomatoes, briny kalamata olives, and tangy capers, brought to life with a splash of lemon juice and fresh parsley. Served over a bed of wilted baby spinach, this recipe offers a burst of Mediterranean flair in every bite. Ready in just 35 minutes, this one-pan meal is perfect for weeknight dinners or impressing guests with minimal effort. Packed with vibrant vegetables and heart-healthy olive oil, it’s a light yet satisfying entrée that will transport your taste buds straight to the sunny Mediterranean coast.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 medium red onion, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
Instructions
Pat the catfish fillets dry with paper towels and season both sides with ground cumin, paprika, dried oregano, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the catfish fillets and cook for 3-4 minutes per side, or until the fish is browned and cooked through. Remove the fillets from the skillet and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and diced red onion for 2-3 minutes, or until fragrant and softened.
Add the cherry tomatoes, kalamata olives, and capers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Lower the heat and stir in the fresh parsley and lemon juice. Taste the sauce and adjust the seasoning if necessary.
Return the catfish fillets to the skillet and spoon the sauce over them. Allow the fish to simmer in the sauce for 2-3 minutes to absorb the flavors.
In a separate skillet, wilt the baby spinach over medium heat for 1-2 minutes until tender. Season lightly with salt and pepper.
Serve the Mediterranean catfish fillets over a bed of wilted spinach, topped with the tomato-olive sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
