Ingredients
- 4 (4 ounce) fillets catfish
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons butter, softened
- 1 ½ tablespoons mayonnaise
- 4 roma tomatoes or sun-dried tomatoes, sliced thin
What Makes This Recipe Unique
This dish brings together the rich flavors of fresh fish with the bold, earthy taste of Tuscan herbs and ingredients. It’s a healthy and satisfying meal that feels both rustic and elegant, perfect for a cozy dinner or special occasion.
Helpful Chef Tips
- Make sure the fish is dry before cooking to get a nice sear.
- Use fresh herbs like rosemary and thyme for the best flavor.
- Don’t overcook the fish; it should be flaky but still moist.
- Use fresh herbs like rosemary and thyme for the best flavor.
- Don’t overcook the fish; it should be flaky but still moist.
Step 1
Preheat your broiler to 500 degrees and lightly spray a broiler pan with nonstick cooking spray. Brush both sides of the catfish fillets with lemon juice, then season them with salt and pepper. Lay the fillets flat side up on the prepared pan.
Step 2
In a small bowl, combine the Parmesan cheese, butter, and mayonnaise until well mixed.
Step 3
Place the pan about 4 inches from the broiler and cook the fish for around 6 minutes. Carefully take the pan out, flip the fillets over, and spread the cheese mixture evenly on top of each one. Add a slice of tomato on each fillet.
Step 4
Put the pan back under the broiler and cook for another 4 to 6 minutes, or until the fish flakes easily when you test it with a fork. Serve warm and enjoy!
Serving Variations
Serve with a side of roasted vegetables or a simple mixed green salad. A crusty bread or garlic mashed potatoes also pair well to soak up the delicious sauce.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat to avoid drying out the fish.
