Serves 4

1/4 cup (50 mL) plus 2 tbsp (30 mL) extra-virgin olive oil
2 medium-sized onions, halved lengthwise and slivered
3 medium red bell peppers, cleaned and cut into 1/2 inch (1 cm) strips
1 tsp (5 mL) dried thyme
Salt and pepper (optional)
1/3 cup (75 mL) chopped fresh parsley
3 medium lemons, halved crosswise
1 lb (500 g) fresh U.S. Farm-Raised Catfish fillets

Preheat oven to 400ºF (200ºC).

Heat 4 tbsp (50mL) of olive oil in large heavy pot over medium-low heat. Add onions and cook uncovered for 10 minutes, stirring occasionally. Add bell peppers and thyme, and season with salt and pepper, if using. Raise heat to medium, cover and cook, stirring occasionally for 20 minutes, or until all vegetables are very tender. Add half of the parsley and juice from 2 of the lemon halves.

Spoon vegetables into a 13 x 9-inch (3.5 L) oven-to-table baking dish. Lay the catfish fillets diagonally over vegetables to fit and brush with remaining 2 tbsp (30 mL) of olive oil. Season with salt and pepper (optional).

Bake until fish is cooked through and flakes easily when tested with a fork, about 20 minutes.

Sprinkle with remaining parsley and serve immediately with remaining lemon halves.