Catfish Tuscany

4.6
(114)
83 Reviews
10 Photos

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.

Submitted by Anne Marie Sweden
Published on July 10, 2019
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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

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

Directions

  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. In a small bowl, mix Parmesan cheese, butter, and mayonnaise.

  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 (per serving)

257 Calories
19g Fat
3g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 257
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 78mg 26%
Sodium 512mg 22%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 19g 38%
Vitamin C 10mg 11%
Calcium 73mg 6%
Iron 1mg 6%
Potassium 447mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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