THE RECIPE JOURNAL · Main Course
Tuscan Catfish Delight
This flavorful dish brings together tender catfish with vibrant Tuscan herbs and a hint of garlic for a deliciously simple meal. Perfect for a weeknight dinner, it’s quick to prepare and sure to satisfy your taste buds.
FROM THE KITCHEN • Tuscan Catfish Delight
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken-Potato Medallions
Something delicious to watch next.
01
Step 1
Start by heating your broiler to 500 degrees and lightly spray a broiling pan with nonstick cooking spray. Brush both sides of the catfish fillets with lemon juice, then sprinkle them with a bit of salt and pepper. Lay the fillets flat side up on the prepared pan.
02
Step 2
In a small bowl, combine the Parmesan cheese, butter, and mayonnaise until well mixed.
03
Step 3
Place the fish under the broiler about 4 inches from the heat and cook for around 6 minutes. Carefully take the pan out and flip the fillets over. Spread the cheese mixture evenly on top of each piece, then add a slice of tomato on each.
04
Step 4
Pop the pan back under the broiler for another 4 to 6 minutes, or until the fish is cooked through and flakes easily with a fork. Enjoy!
Why you’ll love it
This dish combines tender catfish with rich, aromatic herbs inspired by the Tuscan countryside. It’s a light yet flavorful meal that satisfies without feeling heavy. Perfect for anyone who enjoys fresh, wholesome ingredients and a touch of Mediterranean flair.
How to serve
Pair this meal with a side of roasted vegetables or a simple green salad. A crusty piece of bread or garlic-infused olive oil drizzle can also complement the flavors beautifully. A glass of chilled white wine works well to round out the experience.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan to keep the fish moist and avoid overcooking. Avoid freezing, as it may affect the texture of the catfish.
