Catfish with Green Olives

On a whim I bought catfish at Whole Foods yesterday evening.

Well, not exactly a whim.  I’d had catfish for the first time in my life last year, and, to my surprise, it tasted pretty much like any other kind of smaller white fish.  A tastier kind of tilapia, so to speak.

So I wasn’t afraid to buy it anymore.

But when I got home, the bulk of the recipes in Epicurious involved breading it and frying it.

I like frying as much as the next person, but breading in tabu on my current diet, something between a low-carb and a slow-carb diet, somewhere to the left of South Beach.  So breading was out.

I found this recipe, however, and it spoke to me.  I like olives.  I had parsley (and like it well enough).  and I’m always intrigued to use new kitchen junk, so the idea of putting a circle of parchment paper on top of the cooking fish-and-olives tickled me.

(Debbie’s away until tonight, so I had only myself to please here.)

Catfish with Green Olives

There’s how the picture in Epicurious looks.  I didn’t get my own home photos because the phone was upstairs and I was downstairs (I know, it’s  a First World problem, but then I’m a First World guy).

Really tasty.  I had it with a big old salad and was quite pleased with myself.

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