Serves 4

4 fresh U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

1/3 cup (75 mL) olive oil

Salt and pepper (optional)

1/3 cup (75 mL) fresh lemon juice

1 large clove garlic, pressed

1 tbsp (15 mL) tiny capers, drained

1 tsp (5 mL) lemon zest, finely grated

1 tbsp (15 mL) fresh parsley, chopped

Preheat broiler.

Brush catfish fillets lightly on both sides with 1 tbsp (15 mL) of olive oil and sprinkle with salt and pepper, if using. Place on a lightly oiled broiler pan rack. Broil 4 inches (10 cm) from heat source for 4 minutes per side, or until fish flakes easily when tested with fork.

Meanwhile, combine remaining oil with lemon juice, garlic, capers, and lemon zest in small saucepan. Place over low heat and cook, swirling the pan, to heat through for 2 to 3 minutes. Stir in parsley.

Place catfish on 4 dinner plates. Spoon sauce on top and serve immediately.