Ingredients

Makes 4 servings

　　1 cup pimiento-stuffed green olives, drained, rinsed, and chopped

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon finely grated fresh lemon zest

　　3 tablespoons chopped fresh flat-leaf parsley

　　4 (6-ounce) catfish fillets

　　Accompaniment: lemon wedges

　　

Step 1

Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.

　　

Step 2

Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.

　　

Step 3

Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.