Recipe By Anne Marie Sweden
Rating
Published Jul 10th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 256.9

Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.

Recipe 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

Cooking Directions

  1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
  2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
  3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

Nutrition Facts

  • Calories 256.9
  • Carbohydrate 3.2 g
  • Cholesterol 78.4 mg
  • Fat 18.5 g
  • Fiber 0.8 g
  • Protein 19.2 g
  • Saturated Fat 6.7 g
  • Sodium 511.6 mg
  • Sugar 1.8 g

Reviews

  1. Although the topping by itself tasted good I didn't like it with catfish. I like catfish a lot just not this way. The dish might taste really good with a milder tasting fish like sole or red snapper so I might try it again with one of those fishes but definitely not with catfish.
  2. This was very good and quick. My only suggestion is to put the tomatoes on the side while broiling so the whole top of the fish gets a bit crispy.
  3. This recipe is delicious! Really it is universal, it could be used on almost any type of fish. We had red snapper, and it was great. Because the fillets were so thick, I broiled each side first, then added the mayo/parm/butter mixture. I sliced the romas paper thin, and lightly salted and peppered them before - Read more ...
  4. Although some people may be hesitant to try this dish, please do try it! It’s very good. I made it exactly as stated, except I used canned diced tomatoes since I didn’t have any Roma. I also used light mayo and sprinkled a little parsley on top after broiling for added color. This recipe is - Read more ...
  5. I am a big catfish fan, actually most all fish. This hit the spot this evening. I noticed I had some frozen fillets in the freezer and had all the other ingredients. About 25 minutes later, I was enjoying my supper. I didn't alter the recipe, which is my tendancy on the second and third - Read more ...
  6. I never buy catfish but it was half off at the store so I decided to give it a shot. I was looking for something quick to make myself for lunch and decided to use the catfish because I wasn't sure if I made it for my family if my kids would like it. Well - Read more ...
  7. Wow. I was pretty skeptical about this recipe. ("Tuscan"? I don't think so!) But the reviews were so glowing...and boy were they right. The crispy, toasty parmesan crust was a perfect match for the catfish, which was wonderfully tender. (I left off the tomatoes to make sure the cooking was even.) Quick, easily, and absolutely - Read more ...
  8. This was easy and very tasty. I rinsed and patted dry the filets and doused them with the lemon juice. Then I baked them for 15 minutes at 400. The plum tomatoes didn't look any good at the store so I bought grape tomatoes instead and used those. I washed them and cut them in - Read more ...
  9. This was really tasty. The fish didn't get cooked with the tomato slices on top so I shoved them to the side. I had to keep it in the broiler for three additional minutes. It took six minutes on each side for exposed catfish to cook. I added mushrooms. I'll definitely make this again!
  10. Very good and very easy to make. My husband loved it. I didn't have lemon juice but used Italian Dressing instead to lightly coat the catfish.
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