Catfish Baked with Tomato-Kalamata Topping

When you use flavor-packed ingredients, such as cilantro and kalamata olives, you don't need to add much of anything else to give the fish "pizzazz."

Yield: 4 servings (serving size: 1 fillet and about 3/4 cup tomato topping)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.2g
  • Carbohydrate: 5.3g
  • Fiber: 1.6g
  • Cholesterol: 97mg
  • Iron: 2.7mg
  • Sodium: 268mg
  • Calcium: 89mg

Ingredients

  • 2 1/4 cups seeded chopped plum tomato
  • 1/2 cup pitted chopped kalamata olives
  • 1/3 cup chopped fresh cilantro
  • Cooking spray
  • 4 (6-ounce) farm-raised catfish fillets

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Combine first 3 ingredients in a bowl; stir well.
  3. 3. Place fillets in a 13 x 9-inch baking dish coated with cooking spray; top with tomato mixture. Bake fillets at 375° for 25 minutes or until fish flakes easily when tested with a fork.
  4. carbo rating: 4
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